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These healthy whole wheat pancakes are easy to whip up and they are much more nutritious than your regular old pancakes full of empty calories. They have more protein, omega 3, and fiber. They have great texture and flavor. Bonus: they are WAY more satiating. You can really add any mix-ins (blueberries, strawberries, chocolate chips etc) it’s up to you.
Ingredients Needed
- Whole wheat flour. you can use white all purpose but I typically opt for the whole wheat. Gluten-free all purpose can also be subbed.
- Quinoa. Cooked. Adds protein and texture
- Chia Seeds.
- Protein Powder. Optional!!!
- Hemp Hearts This little nut is full of healthy fats, gamma-linolenic acid and they have some protein as well.
- Coconut sugar I like coconut sugar because it’s unrefined and low on the glycemic index. I try to opt for this sugar whenever I can.
- Oil. I prefer avocado or olive oil.
- Baking Powder. This helps them rise.
- Egg. One large egg to help bind it all.
- Milk of choice. Use whole or 2 %, nut milks will also work.
How To Make This Recipe
Ready to cook up these healthy pancakes? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- In a large bowl all dry ingredients including quinoa. Make a well in the center, and pour in milk, egg and oil. Mix/whisk until smooth and no clumps. Batter should be thick enough it sticks to the spoon but pours onto griddle easy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake, add in a few blueberries onto each pancake (or any mix in!). Do not flip until you see the raw side up start to bubble a little (about 5 minutes each side). Brown on both sides and serve hot.
Recipe FAQ’s
Yes, use all purpose 1:1 gluten free flour
Yes any nut or plant based milk will work
Other Breakfast Recipes To Try
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Healthy Whole Wheat Pancakes
Equipment
- mixing bowl
- large skillet
Ingredients
- 1 cup whole wheat flour
- 1 cup cooked quinoa
- 2 tbsp coconut sugar, or white granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup chia seeds
- 4 tbsp hemp hearts
- 1 large egg
- 1¼ cup whole milk , or nut milk
- 1 cup Blueberries , or other mix in
- 2 tbsp oil , to fry the pancakes in
Instructions
- In a large bowl all dry ingredients including quinoa. Make a well in the center, and pour in milk, egg and oil. Mix/whisk until smooth and no clumps. Batter should be thick enough it sticks to the spoon but pours onto griddle easy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Do not flip until you see the raw side up start to bubble sprinkle the blueberries on before flipping (about 5 minutes each side) Brown on both sides and serve hot.
Notes
- Use any mix-ins of choice: fresh fruit, nuts or chocolate chips
- practice patience when flipping.
- Use freshly opened baking powder, if it’s stale than the pancakes won’t fluff as well.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So yummy!! Maybe next time I’ll add frozen blueberries!
These were really good! I substituted ground flax for the hemp hearts and added cinnamon. (Also, only used 1Tbs of oil). Served them w peanut butter, delish!! 🙂
So happy to hear you enjoyed these they are one of my favorite breakfast items
What GF flour would be good to substitute for the whole wheat flour?
Hi Heather, gluten free all purpose flour woodwork wonderful for these