Healthy Whole Wheat Pancakes
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.
Servings: 6
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
Calories: 309kcal | Carbohydrates: 35g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 378mg | Potassium: 262mg | Fiber: 6g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 218mg | Iron: 3mg