Why wait for breakfast to have these homemade fluffy pancakes? Make these whole wheat pancakes from scratch for lunch or dinner! Trust me… the light, airy, and sweet taste will be a hit no matter the time of day.
Also, will you PLEASE not insult their fluffy goodness by topping them with artificial, highly processed, full of sugar syrup? However if you like maple syrup, there is still an option for you. Pure maple syrup is the only right way to do it. You still get the classic flavor of maple syrup without all the sugar, corn syrup, food dyes, preservatives, additives, and artificial flavors.
I love topping them with fresh fruit (strawberries, blueberries, pineapple, bananas, mangoes, raspberries, etc.). Or you could spread some natural peanut butter on top. I love Adam’s Natural Peanut Butter because it has one ingredient… peanuts. If you haven’t heard me preach it before, I can say it again. Read the ingredients on all pre-packaged foods you purchase! You shouldn’t have to struggle pronouncing ingredients or wonder what they are. You don’t have to compromise on flavor to eat something healthy and natural. Adam’s Natural Peanut Butter and Now Foods Organic Maple Syrup are perfect examples.
Whenever I make muffins, waffles, or pancakes, they must be fluffy, light, moist, and sweet. These homemade pancakes nailed all my criteria! After you’re done devouring this delightful breakfast, you will definitely want to check out my Banana Muffins and Multigrain Waffles. I promise you won’t be disappointed!
Fluffy Whole Wheat Pancakes
- 1 and 1/2 cups whole wheat pastry flour
- 3/4 cup instant quick oats
- 1 Tbs chia seeds
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 eggs well beaten
- 1 and 1/4 cups sweetened vanilla almond or coconut milk
- 2 Tbs olive oil
- 2 Tbs pure honey or pure maple syrup
- 1 tsp pure vanilla
- Preheat griddle to 325.
- Combine all dry ingredients (first 6 ingredients) into medium-sized bowl and stir well.
- In a separate small bowl, combine eggs, milk, olive oil, honey/maple syrup and vanilla. Mix well and pour into dry ingredients. Mix until combined well.
- Allow batter to sit for 5 minutes before using.
- Lightly greased griddle with cooking spray and scoop 1/2 cup mixture onto griddle. Space each pancake about an inch apart.
- Cook for about 1 minute until pancake begins to look dry and bubbly on top. Flip and cook for additional minute until golden brown.
- Serve with fresh berries, banana slices, Greek yogurt, or peanut butter.