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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!

Anjali Shah

Healthy Pancakes With Oats and Sprouted Wheat

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These healthy pancakes made with oats and sprouted wheat are light, fluffy, slightly sweet, and so good for you! The combination of the two whole grain flours helps keep you full much longer than white flour thanks to their fiber and protein. Kid-friendly and parent-approved!

Healthy Pancakes Made with Oats and Sprouted Wheat topped with bananas and served on a white plate

My whole family loves pancakes, but it’s usually more of a treat than a regular item at our breakfast table.

Why?

Because traditionally made pancakes are usually packed with refined carbs, sugar, and aren’t really a healthy option for 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).

Which is why, I decided to create this healthy pancake recipe that tastes so similar to traditional pancakes you won’t even notice how good it is for you!

Tools and Equipment You’ll Need

Healthy Pancakes Made with Oats and Sprouted Wheat topped with bananas and served on a white plate

How To Make These Healthy Pancakes – Step By Step

  1. In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  2. In another bowl, combine the milk, honey, vanilla, eggs and oil, mix until smooth.
  3. Fold the wet ingredients into the flour mixture until combined.
  4. Spray a griddle or skillet with olive oil cooking spray.
  5. Heat over medium low heat.
  6. 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.
  7. Flip and cook until golden on the bottom, about 2 more minutes. Serve hot.
Healthy Pancakes Made with Oats and Sprouted Wheat topped with bananas and served on a white plate

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!

Will Kids Enjoy These Healthy Pancakes?

These pancakes are mild in flavor, fluffy, lightly sweet and can be topped with just about anything, which makes them super kid-friendly. My kids are always really excited when they know we’re having these pancakes for breakfast!

Healthy Pancakes Made with Oats and Sprouted Wheat topped with bananas and served on a white plate

What to Serve with These Healthy Pancakes

These pancakes can be topped with just about anything! Here are some of my favorite toppings:

  • Fresh berries (blueberries/strawberries/raspberries)
  • Diced banana + nut butter or whole nuts (almonds, cashews and walnuts all work well)
  • Plain, with just a dusting of cinnamon and nutmeg on top
  • Diced apples or pears, either served raw with a dusting of cinnamon, or stewed (simmered with a couple tbsp water in a small pot until they are soft and the sugars have caramelized – about 5-10 min).

How Do You Make Gluten Free Pancakes?

These healthy pancakes are really easy to make gluten free. I recommend replacing the sprouted wheat flour with gluten free flour, and replacing the oat flour with gluten free oat flour. If you can’t find gluten free oat flour, just take certified gluten-free oats and grind them up in the food processor until they are a fine powder.

How Do You Make Vegan Pancakes?

You can make these pancakes 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.

How Can You Keep Pancakes Warm?

If you make these pancakes ahead of time, you can easily keep them warm by just placing them in the oven on low heat. I recommend heating the oven to 150-200 degrees F, adding the pancakes to a baking sheet and placing them in the oven until they are ready to serve.

Pancakes Made with Oats and Sprouted Wheat topped with bananas and served on a white plate

Top Tips For These Healthy 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!

Check Out These Other Delicious and Healthy Breakfast Recipes

If you have tried these healthy pancakes, 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!

Print Recipe
5 from 9 votes

Healthy Pancakes with Oats and Sprouted Wheat

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

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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.

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