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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Oat and Sprouted Wheat Pancakes

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These healthy, sprouted wheat pancakes are light, fluffy, slightly sweet, and so good for you! They are made with oat flour and sprouted wheat flour, which keeps you full much longer than white flour thanks to their fiber and protein. Kid-friendly and parent-approved!

healthy wheat pancakes on a plate

My husband and I both LOVE pancakes.

But, I never eat pancakes.

Why?

Because they’re usually packed with refined carbs, sugar, and feel more like a treat than a healthy breakfast. Usually if I’m at a restaurant and I order pancakes for breakfast, I’m hungry just a couple hours after I’ve eaten thanks to that carb high and crash (which happens after you’ve eaten refined/white flour carbs or sugar).

So, for a while now, I’ve been searching for a healthy pancake recipe that TASTES like a treat, but is actually good for you.

And finally, I’ve created one!

Layla and Ayan both LOVED these pancakes, and my husband did too! And he is picky about his pancakes.

top down shot of healthy wheat pancakes

How To Make These Healthy Wheat Pancakes – Step By Step

  • In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  • In another bowl, combine the milk, honey, vanilla, eggs and oil, mix until smooth.
  • Fold the wet ingredients into the flour mixture until combined.
  • Spray a griddle or skillet with olive oil cooking spray.
  • Heat over medium low heat.
  • Pour or scoop the batter onto the griddle, using about 1/4 cup for each pancake and cook until bubbly on top and golden on the bottom, about 4 minutes.
  • Flip and cook until golden on the bottom, about 2 more minutes. Serve hot.
stack of pancakes

Are Whole Wheat Pancakes Healthy For You?

Absolutely! These pancakes are much healthier than regular pancakes made from all-purpose (refined) flour. The combination of oat flour and sprouted wheat flour in these pancakes keeps you full much longer thanks to their fiber and protein. And while most pancake recipes might have sugar added to make them sweet, this recipe calls for only 1 tbsp honey for the entire recipe! They’re still slightly sweet, and the texture is absolutely perfect. With only 140 calories, 3g Fiber and 5g protein per pancake, this is a breakfast you can feel great about eating!

close up of stack of pancakes

What to Serve with These Healthy Wheat Pancakes

I like serving these with a little bit of stewed pears on top: which are literally just chopped up pears with the skin on, simmered with a couple tbsp water and a sprinkle of cinnamon in a small pot until they are soft and the sugars have caramelized (about 5-10 min).

Pears are rich in important antioxidants, flavonoids, and dietary fiber. Just one medium-sized pear provides 6 grams of fiber, 24% of the amount you need each day!

And while these pancakes taste great with the stewed pears on top… here are some of my other favorite toppings:

  • Fresh berries (blueberries/strawberries/raspberries)
  • Diced banana + nut butter
  • Plain, with just a dusting of cinnamon and nutmeg on top
  • Diced apples, either served raw with a dusting of cinnamon, or stewed like the pears and served like apple compote on top!
stewed pears on top of healthy wheat pancakes

Make These Pancakes Gluten Free or Vegan!

To make these gluten free, just use gluten free oat flour. You can also make these vegan by using flax eggs instead of regular eggs! To make a flax egg, add 1 tbsp ground flaxseed to 2.5 tbsp water in a small bowl, let sit for 5 min and then add to your recipe like you would a regular egg. You can use flax eggs as a 1:1 replacement for regular eggs.

healthy breakfast on a plate

Top Tips For These Healthy Wheat Pancakes

  • To reduce the amount of lumps in your batter, first mix your dry ingredients and wet ingredients separately. Then, make a well in the dry ingredients, pour in the wet ingredients, and stir a few times. Be gentle – overmixing will result in flat pancakes!
  • Let the batter sit for about 10-15 minutes while you heat your griddle or skillet.
  • Use a cookie scoop or pancake dispenser, to measure out the portions.
  • Flip the pancakes only when the edges look a little dry and you see bubbles on top. They are ready when both sides are golden brown!
pile of pancakes

Check Out These Other Delicious and Healthy Breakfast Recipes

If you have tried this healthy oat and sprouted wheat pancake recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

finished dish
Print Recipe
5 from 9 votes

Healthy Oat and Sprouted Wheat Pancakes

These pancakes are light, fluffy, perfectly chewy, slightly sweet, and so good for you! They are made with oat and sprouted wheat flour, which keeps you full much longer than white flour thanks to their fiber and protein.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Breakfast
Cuisine: American
Servings: 8 pancakes
Calories: 140kcal
Author: Anjali Shah

Ingredients

Instructions

  • In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  • In another bowl, combine the milk, honey, vanilla, eggs and oil, mix until smooth.
  • Fold the wet ingredients into the flour mixture until combined.
  • Spray a griddle or skillet with olive oil cooking spray.
  • Heat over medium low heat.
  • Pour or scoop the batter onto the griddle, using about 1/4 cup for each pancake and cook until bubbly on top and golden on the bottom, about 4 minutes.
  • Flip and cook until golden on the bottom, about 2 more minutes. Serve hot.

Notes

Top Tips For These Healthy Wheat Pancakes
  • To reduce the amount of lumps in your batter, first mix your dry ingredients and wet ingredients separately. Then, make a well in the dry ingredients, pour in the wet ingredients, and stir a few times. Be gentle – overmixing will result in flat pancakes!
  • Let the batter sit for about 10-15 minutes while you heat your griddle or skillet.
  • Use a cookie scoop or pancake dispenser, to measure out the portions.
  • Flip the pancakes only when the edges look a little dry and you see bubbles on top. They are ready when both sides are golden brown!
Note: Nutrition information uses flax eggs.

Nutrition

Serving: 1pancake | Calories: 140kcal | Carbohydrates: 21.5g | Protein: 5g | Fat: 4.8g | Saturated Fat: 0.9g | Sodium: 165.6mg | Fiber: 3.2g | Sugar: 4.5g

Posted In…

Breakfast ·

Whether it’s a quick smoothie or indulgent (but guilt-free) pancakes, my breakfast recipes have everything you need to start your day off right.

42 responses to “Oat and Sprouted Wheat Pancakes”

  1. I’m trying to cut carb these days and this oat and sprouted wheat pancakes sound like an ultimate choice. Thanks for sharing the recipe. Would love to give it a try!

  2. My kids and I loved pancakes a lot but I stopped buying it from the grocery store because its to sweet for us but now, ]I am going to start making it again because of your delicious and healthy pancake recipe. Thank you!

  3. I’m a sucker for pancakes or waffles but I’ve noticed I’m hungry a few hours later. I’m going to have to give these a try bc our family loves pancakes and with different flours available I might as well make them healthier.

    • Exactly! That was my issue with traditional pancakes too — they don’t keep you full for very long! These are different, much more filling and satisfying but still super delicious!

  4. My youngest son loves pancakes. He would have them for breakfast every day if he could. I’ll definitely have to give this recipe a try.5 stars

    • That’s exactly why I never used to make pancakes before I realized I could actually make a healthier version that tastes just as good! Can’t wait for you to make this at home!

  5. This looks great as is but I really miss the injera I had while in Eritrea. Would this work with millet flour or teff? If so, what would the texture be like. Most Eritreans I know use white flour and it’s just too soft.
    Thanks!

    • Hi Frank! Honestly I’m not sure because I’ve never tried it! I’d assume it would work but the texture might be more dense. You might want to try combining millet or teff flour with some of the other flours in this recipe and seeing how that turns out first, and then slowly increasing the amount of millet/teff flour and decreasing the sprouted flour I use in this recipe until you get the perfect balance! Hope that helps, let me know if you have any other questions!

  6. My family very much enjoys this recipe. I follow this recipe as written except I use Avocado Oil instead of canola or olive oil and use 2 flax eggs and I use coconut milk. I am trying to do more traditional cooking and baking and had purchased the sprouted wheat flour and so glad I found this recipe. I also use Arrowhead Mills for both flours. Thank you for creating this recipe! Do you have other recipes using sprouted flours?

    • That’s so great Christina!! I love your modifications too! I don’t have a ton of other recipes using sprouted flours, although I usually just recommend substituting sprouted flour for regular flour in a 1:1 ratio in any baking recipe!

  7. I use Organic plain Westsoy milk or Pacific Oat Milk. I may start making my own Almond milk. Would any of these work? I agree with you. I don’t like the feeling of eating a type of dessert for breakfast but I like the idea of healthy tasty pancakes.

    Frances

    • Hi Frances! I’d use either the homemade almond milk or the organic plain unsweetened westsoy milk. Either of those should work. The Pacific Oat Milk has way too much added sugar so I’d avoid that. Hope that helps and I hope you love these pancakes! 🙂

  8. Thanks Anjali! It is very difficult to find a good healthy recipe for pancakes and this one does that beautifully! I did have one question. Do you grind your own oat flour or do you buy it from a store? If you do buy it from a store then which type do you buy/would you recommend?

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