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.
Servings: 8 pancakes
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.
Top Tips For These Healthy Wheat Pancakes
Note: Nutrition information uses flax eggs.
- 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!
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