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
Ingredients
- 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
Instructions
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Preheat griddle to 325.
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Combine all dry ingredients (first 6 ingredients) into medium-sized bowl and stir well.
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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.
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Allow batter to sit for 5 minutes before using.
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Lightly greased griddle with cooking spray and scoop 1/2 cup mixture onto griddle. Space each pancake about an inch apart.
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Cook for about 1 minute until pancake begins to look dry and bubbly on top. Flip and cook for additional minute until golden brown.
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Serve with fresh berries, banana slices, Greek yogurt, or peanut butter.
Kami, these look totally amazing! I can’t wait to try them out! Thanks for sharing 🙂
These look delicious! I love pancakes… I love BREAKFAST!!! I’ll have to give these a try – pinned!
Quick question, have you ever substituted your olive oil for coconut oil? Seems to have a sweeter taste, and holds up well to high heat. Just wondering! Thanks of the website, we have just started trying several of the recipes and so far they are a hit!!!
Great question, Amberley! Yes, I use coconut oil often instead of olive oil. Feel free to substitute and let me know how they turn out!
These sound delicious! Can you tell me how many pancakes the recipe makes?
If you make 4 inch pancakes, it makes a dozen. I hope you enjoy them, Jennifer! We love them.
These really are so fluffy! I loved them. They fill you up really fast.
Thanks for the Feedback, Christina! I’m glad you enjoyed them.
Made these this morning and the whole family wolfed them down! They smelled divine too, that yummy cinnamon smell…… I like these a whole lot better than my whole wheat blender pancakes that I have made for a looooong time. They were fluffy and light and delicious! We make waffles on Sunday nights most weeks, so I am excited to try the waffle recipe! Thanks!