Are you craving a delicious, nutritious breakfast that's both dairy-free and incredibly satisfying? Look no further! These whole wheat pancakes are about to become your new morning obsession. Packed with wholesome ingredients and bursting with flavor, these pancakes prove that healthy eating doesn't mean sacrificing taste. Whether you're lactose intolerant, following a dairy-free diet, or simply looking for a nutritious breakfast option, these pancakes will revolutionize your morning routine and leave you feeling energized and happy!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Dairy Free
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine whole wheat flour, baking powder, and salt. Whisk dry ingredients together until well blended.
- In a separate medium bowl, mix almond milk, maple syrup, melted coconut oil, and vanilla extract. Whisk until all ingredients are thoroughly combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix; some small lumps are okay. Let batter rest for 2-3 minutes to allow flour to absorb liquid.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with additional coconut oil if needed.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface. Cook until small bubbles form on the surface and edges start to look dry, approximately 2-3 minutes.
- Carefully flip pancake and cook opposite side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as necessary to prevent burning.
- Serve warm with additional maple syrup, fresh berries, or dairy-free toppings of choice.
Tips
- Rest the Batter: Allow the batter to rest for 2-3 minutes before cooking. This helps the whole wheat flour absorb the liquid, resulting in fluffier pancakes.
- Don't Overmix: Gently combine wet and dry ingredients. Overmixing can lead to tough, dense pancakes. Some small lumps are perfectly fine!
- Control Your Heat: Medium heat is key. Too hot, and the outside burns while the inside remains raw; too cool, and the pancakes become dense.
- Know When to Flip: Wait for small bubbles to form on the surface and the edges to look slightly dry before flipping.
- Keep Pancakes Warm: If cooking in batches, place cooked pancakes on a baking sheet in a low-temperature oven (200°F) to keep them warm and fluffy.
- Get Creative with Toppings: Try fresh berries, sliced bananas, chopped nuts, or a drizzle of additional maple syrup to elevate your pancakes.
- Make Ahead Tip: These pancakes freeze beautifully! Cool completely, stack with parchment paper between layers, and freeze for up to a month.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 5g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 0mg
