Whole Wheat Pancakes
I use freshly and finely ground organic red whole wheat kernels for these pancakes. Freshly ground whole wheat is sweet, nutty and not bitter like storebought wheat flour, and is also loaded with freshly released nutrients.
I use freshly and finely ground organic red whole wheat kernels for these pancakes. Freshly ground whole wheat is sweet, nutty and not bitter like storebought wheat flour, and is also loaded with freshly released nutrients.
- Carbohydrate 191.021066603387 g
- Cholesterol 520.050000260118 mg
- Fat 157.382260012439 g
- Fiber 22.2458329936899 g
- Protein 52.9882600186077 g
- Saturated Fat 26.8135188061605 g
- Serving Size 1 1 Serving (994g)
- Sodium 15517.3943028203 mg
- Sugar 168.775233609697 g
- Trans Fat 9.66594290119719 g
- Calories 2254 calories
Step-by-step
- Whisk the dry ingredients together in one bowl.
- Mix the wet ingredients together in another bowl.
- Combine both bowls until JUST combined (overbeating will toughen the pancakes).
Standard all-purpose flour batters produce flat, neutral discs designed primarily to absorb maple syrup, whereas whole wheat flour delivers a distinct, rustic sweetness and sturdier crumb. Freshly milled red wheat contains natural oils that add depth, but those same heavy bran particles demand careful handling to prevent dense results. Professional kitchens approach this batter with strict hydration control and gentle mixing to maintain structural lightness.
- Incorporate plant-based milks like unsweetened almond or oat milk at a strict 1:1 ratio if avoiding dairy, ensuring the protein content remains stable for browning.
- Substitute melted coconut oil or neutral grapeseed oil for butter to eliminate animal fats entirely without altering the moisture retention of the crumb.
- Mix the wet and dry components using a rubber spatula just until no dry pockets of flour remain, stopping immediately even if the batter appears lumpy.
- Rest the mixed batter at room temperature for 15 minutes before cooking to allow the whole wheat starch granules to fully hydrate and soften.
- Cook on a preheated cast-iron griddle set to 375 degrees Fahrenheit, flipping the moment small bubbles appear along the edges and begin to pop.
Adjusting portion sizes requires simple proportional math, though scaling down to single servings is best achieved by dividing the individual liquid measurements rather than guessing with half eggs. Store leftover cooked discs in an airtight container in the refrigerator for up to three days, reheating them gently in a toaster oven to restore exterior crispness.
