Hearty Whole Wheat Power Pancakes
Start your day strong with these Hearty Whole Wheat Power Pancakes. Packed with the goodness of whole wheat flour and flaxseed, they’re naturally sweetened and boast a wonderfully fluffy texture. Perfect with your favorite fruit toppings or a drizzle of extra maple syrup. This recipe produces approximately 12 to 14 medium pancakes, ideal for 6 to 7 servings.
Equipment
- Large mixing bowl
- Medium mixing bowl or large liquid measuring cup
- Whisk
- Measuring cups and spoons
- Griddle (electric or stovetop) or large non-stick skillet
- Spatula
Ingredients
- 2 cups 240g white whole wheat flour (or regular whole wheat flour)
- 2 tablespoons 14g ground flaxseed meal
- 1 tablespoon 14g baking powder
- 1 teaspoon 4.6g baking soda
- ½ teaspoon 3g salt
- 2 cups 488g milk of choice (e.g., low-fat dairy, almond, or soy milk)
- 2 tablespoons 30g apple cider vinegar (or distilled white vinegar)
- 2 large eggs approx. 100g, shelled
- ¼ cup 80g pure maple syrup (or honey)
- ¼ cup 57g unsalted butter, melted
- 2 teaspoons 8.4g pure vanilla extract
Instructions
- Create the "Buttermilk": In a medium-sized bowl or a liquid measuring cup (at least 4-cup capacity), pour in the milk and add the apple cider vinegar. Stir them together briefly and set aside for 5 to 10 minutes. During this time, the mixture will thicken and curdle slightly, acting as a tenderizing buttermilk substitute.
- Whisk Dry Components: Select a large mixing bowl. Add the whole wheat flour, ground flaxseed meal, baking powder, baking soda, and salt. Use a whisk to combine these dry ingredients thoroughly, ensuring even distribution for consistent rising and flavor.
- Prepare Wet Ingredients: To the bowl containing the thickened milk mixture, add the eggs, maple syrup, melted butter, and pure vanilla extract. Whisk these components together until they form a smooth, well-blended liquid.
- Form the Batter: Make an indentation in the center of the dry ingredients. Pour the prepared wet ingredient mixture into this well. Using a spatula or a whisk, stir the wet and dry ingredients together only until they are just combined and the flour is moistened. A few small lumps remaining in the batter are acceptable and preferred over overmixing, which can result in less tender pancakes. Let the completed batter rest for 5 to 10 minutes. This allows the flour to hydrate fully and gives the leavening agents a head start, contributing to a fluffier outcome.
- Heat the Cooking Surface: If using an electric griddle, preheat it to a temperature between 360°F and 375°F (approximately 182°C to 190°C). For a stovetop griddle or large skillet (preferably heavy-bottomed or non-stick), heat it over medium heat. To check if the surface is ready, sprinkle a few drops of water on it; they should sizzle and evaporate quickly. If your griddle or skillet is not non-stick, lightly coat it with a small amount of additional butter or neutral cooking oil.
- Portion and Cook Pancakes: Gently stir the rested batter once more. For each pancake, pour approximately ⅓ cup of batter onto the hot griddle or skillet. Ensure there is enough space between pancakes for them to spread slightly as they cook.
- Flip and Complete Cooking: Cook the pancakes on the first side for about 2 to 4 minutes. You’ll know they are ready to flip when bubbles begin to form and pop on the surface, and the edges appear set and slightly matte (about a ½-inch perimeter). Carefully slide a thin spatula underneath each pancake and flip it. Continue to cook on the second side for another 1 to 3 minutes, or until it is golden brown and the pancake is cooked through the center.
- Serve Warm: Transfer the cooked pancakes to plates and serve immediately. They are delicious with fresh fruit, yogurt, a sprinkle of nuts, or an additional touch of maple syrup. If cooking in batches, you can keep the finished pancakes warm by placing them in a single layer on a baking sheet in an oven set to 200°F (around 93°C).
Notes
Storage and Reheating:
Be mindful of toppings; fresh fruits are excellent choices.
The sodium content, primarily from standard leavening agents (baking powder and baking soda), is notable. If sodium is a concern, look for low-sodium baking powder options available in some stores, which can significantly reduce the sodium in the final recipe.
- Refrigerator: Store cooled leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: To freeze, allow pancakes to cool completely. Stack them with sheets of parchment paper in between to prevent sticking, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
- Reheating: For best results when reheating, wrap a small stack of pancakes (up to 4) in a paper towel and microwave for 30 to 60 seconds, or just until warmed through. Be careful not to overheat, as this can make them tough. Pancakes can also be reheated in a toaster or a low-temperature oven.
- Recipe Yield: Approximately 12-14 medium pancakes
- Serving Size: 2 pancakes
- Total Servings: 6 to 7
- Calories: Approx. 299 kcal
- Protein: Approx. 10 g
- Total Fat: Approx. 11.7 g
- Saturated Fat: Approx. 6.1 g
- Total Carbohydrates: Approx. 39.3 g
- Dietary Fiber: Approx. 5 g
- Total Sugars: Approx. 12.3 g
- Sodium: Approx. 653 mg
- Potassium: Approx. 314 mg
- Magnesium: Approx. 63 mg
- Calcium: Approx. 251 mg
Be mindful of toppings; fresh fruits are excellent choices.
The sodium content, primarily from standard leavening agents (baking powder and baking soda), is notable. If sodium is a concern, look for low-sodium baking powder options available in some stores, which can significantly reduce the sodium in the final recipe.