Both hard white and red wheat are common in whole wheat flour, hard white wheat is traditionally the “all-purpose” whole grain flour. Hard white wheat is stronger in gluten and proteins than soft wheat, making it ideal for bread, pizza, biscuits, muffins, and pancakes! A serving of wheat contains nearly 20% of the recommended daily iron intake, about 13g of protein and 11g of fiber, giving it a much stronger nutritional value than bleached all-purpose flour. To substitute whole wheat into recipes, start by substituting only half, and adjust based on the turnout of the texture.
In order to start off the day well, you need a nutritious breakfast, that will keep you fueled for the next few hours. Pancakes have been a breakfast staple, but a lot of people choose boxed pancake mixes since it’s a quick and easy option. We all love pancakes, however, they can be made with bleached flour, relatively high in fat, sugar, sodium and empty calories. What that means, is that you’ll be adding to your daily calories, but not receiving any nutritional value. Instead of giving up your favorite breakfast completely, just lighten them up a bit! Pancakes can be a really nutritious breakfast if you use just a few healthy swaps. To make delicious and nutritious cakes from scratch, all you need are a few simple ingredients, a bowl and a whisk!
Forget the store-bought box mixes. These Whole Wheat Mini Pancakes are delicious and much healthier for you than a traditional stack. They’ll keep you fueled instead of weighing you down!
Posted: May 22, 2018
These Healthy Whole Wheat Mini Pancakes will make you not want to make regular pancakes ever again! Perfectly fluffy, light and easy to prepare. I chose to use white whole wheat flour, as it has a milder flavor and softer texture than a regular whole wheat. It's as nutritious as whole wheat flour (high in fiber, vitamins B and minerals). Don't forget to top them off with a drizzle of maple syrup!
- 1 c. white whole wheat flour
- 1 large egg
- 1 c. milk of choice (regular or plant based)
- 2 tbsp. maple syrup
- 1 tbsp. oil of choice (I used avocado oil) + extra to grease pan
- 1/2 tsp. pure vanilla extract
- 1 tsp. baking soda
- 1 tsp. apple cider vinegar
- pinch of pink himalayan salt
Preheat your Skeppshult Original Scotch Pancake Iron and lightly grease with an oil.
In a medium bowl, mix egg, milk, maple syrup, oil, vanilla and apple cider vinegar.
Combine with flour, baking soda and salt.
Using a tablespoon, pour batter in each circle.
When the edges look dry and the top has bubbles, use a spatula to flip the pancakes.
Let them cook for another minute or two, until golden brown on both sides. Remove from heat and serving.
If the batter is too thick just thin it out with a little more milk. Pancakes can be made on a regular pan as well. If you like them bigger just use 1/4 of a cup to scoop the batter out.
Pleasant Hill Grain products I used for this recipe...