Start your day on a nourishing note with these hearty whole-wheat pancakes. Made with 100% whole wheat flour, they provide a generous serving of fibre, complex carbohydrates, and essential vitamins and minerals. Unlike refined white flour, whole wheat retains the nutrient-rich germ and bran, making it a healthier choice.
Adding ground linseed, or flaxseeds, boosts the omega-3 content of these pancakes. Omega-3s are healthy fats that support brain function and heart health and reduce inflammation. Flaxseeds are also a rich source of lignans, which have been shown to possess antioxidant and anti-cancer properties.
These pancakes are lightly sweetened with pure maple syrup rather than refined sugar for sweetness. Maple syrup is a natural sweetener with beneficial antioxidants and a more gradual energy release than white sugar.
A generous sprinkle of ground cinnamon adds warmth and flavour and helps regulate blood sugar levels. Cinnamon is packed with antioxidants and has been studied for its potential to improve insulin sensitivity and reduce inflammation.
The plant-based milk used in this recipe, whether almond, oat, or another variety, makes these pancakes suitable for those with lactose intolerance or who follow a vegan diet. The creamy dairy-free milk and a touch of vanilla extract create an indulgent taste and texture.
Enjoy these nourishing whole-wheat pancakes as a satisfying breakfast or brunch. Top them with fresh fruit, a drizzle of nut butter, or a sprinkle of chopped nuts for an even more nutrient-dense meal that will keep you feeling full and energized throughout the morning.
Try also, to get the perfect round pancake, this handy little kitchen utensil that helps spread the pancake in the pan, I use it all the time and find it a lot easier than trying to run the mix or using the back of a spoon. – T Shaped Pancake Spreader.
Whole Wheat Pancakes
Ingredients
- 2 cups whole wheat flour
- ¼ cup ground linseed (flaxseeds)
- 2 tbsp maple syrup
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 2 cups plant-based milk
- 1 tsp vanilla extract
Instructions
- Combine all the dry ingredients into a large bowl
- Slowly add the milk, maple syrup and vanilla extract, mix through with a fork or whisk as you go.
- Heat a non-stick frying pan over low heat. Once warm to touch add two large tablespoons of the mix and then use the back of a spoon, or, what I like using, a pancake spreader* (see notes).
- Cook for around 3 minutes or until you can see the batter setting in the pan. Flip and cook for a further 3 minutes.
- Set aside in the warming draw or under aluminium foil, and repeat until batter is all used up
- Serve warm with lemon, banana, berries and maple syrup.
