Most whole wheat pancakes I’ve had are super dense and kind of like eating a piece of cardboard. I know, I know. I just got a hold of some bad recipes. But you know what? I believed that whole wheat pancakes were kind of a desecration of the name pancake. Until we started doing the Body Beast program. We usually have pancakes on Sundays, and about three weeks in, I was dying for some pancakes. Dying. 

So I began to entertain the idea of making whole wheat pancakes that at least sort of fit the Body Beast nutritional guidelines (operative part of that sentence being sort of…). My main issue was that I wanted some flavor and I wanted them fluffy. It took a couple of tries, but these pancakes are actually worth eating! They really deliver on the fluffiness front with a great texture, and the small amount of sugar adds just the right amount of sweetness to counter the nuttiness of the whole wheat flavor. 

Honest to goodness, I’m sold. These are good not just as a diet food, but in their own right. Pair them with peanut butter and strawberries and you’ve got yourself a deliciously healthy breakfast! Or, if you’re not stuck with some restrictive nutritional guidelines,  you could pair them with a decadent cascade of syrup for a not-so-healthy option. You know. Whatever you want 🙂

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5 from 2 votes

Fluffy Whole Wheat Pancakes

Light and fluffy healthy pancakes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients

• 1 cup whole wheat flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ Tbsp honey or granulated sugar
• ½ tsp vanilla
• 1 egg
• 1 cup milk

Instructions

• Mix wet ingredients.
• Add dry ingredients and mix well.
• Pour 1/2 cup of batter per pancake onto greased griddle or skillet.
• Pancakes should puff as they cook. Makes 4 pancakes.

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