Healthy Pancakes
The most tasty and fluffy healthy pancakes recipe in the world made with whole wheat flour and buttermilk or leftover yogurt whey. Your kids will love these!
The most tasty and fluffy healthy pancakes recipe in the world made with whole wheat flour and buttermilk or leftover yogurt whey. Your kids will love these!
- Carbohydrate 12.5855385527016 g
- Cholesterol 13.1872807010567 mg
- Fat 7.18325544010675 g
- Fiber 1.92678067163835 g
- Protein 2.4986701748613 g
- Saturated Fat 3.39405535097412 g
- Serving Size 1 1 pancake (33g)
- Sodium 44.3203113853173 mg
- Sugar 10.6587578810633 g
- Trans Fat 0.514302280766992 g
- Calories 120 calories
Step-by-step
- In a large mixing bowl whisk the eggs.
- Add yogurt whey or buttermilk, oil, maple syrup, salt, baking soda and powder, whisk really well.
- Add flour and whisk gently until combined and no lumps.
- Preheat non-stick griddle on medium heat and spray with cooking spray.
- Using 1/4 cup measuring cup pour batter in rounds and cook for about 5 minutes or until bubbles appear on top.
- Flip and cook another minute or so.
- Serve hot with berries, maple syrup etc.
Can leftover whey really replace buttermilk without changing the batter's rise? Acidic dairy liquids react directly with baking soda to release carbon dioxide gas, providing the lift necessary for dense whole wheat flour. Utilizing whey prevents kitchen waste while supplying the exact acidity level required for a tender crumb. Whisking the wet ingredients thoroughly before adding the flour ensures the leaveners disperse evenly, preventing metallic pockets of baking soda.
Adjusting Flours and Fats
Whole wheat flour absorbs significantly more liquid than all-purpose flour because of the bran content. Resting the batter for ten minutes before cooking allows the flour to hydrate fully, thickening the mixture for better structure on the griddle. Avocado oil provides a neutral flavor profile with a high smoke point, making it suitable for medium heat cooking without burning. Maintaining the griddle at a steady medium heat prevents the outside from charring before the interior sets.
- Overmixing the batter develops gluten, yielding tough, rubbery cakes instead of tender ones.
- Flipping too early tears the delicate edges; wait for bubbles to pop and stay open across the surface.
- Crowding the pan drops the cooking surface temperature, resulting in uneven browning.
