Fluffy Whole Grain Pancakes
These whole wheat pancakes hit different—fluffy, hearty, and packed with flavor. Made with simple, real ingredients, they’re perfect for stacking high and topping with fresh fruit or a drizzle of maple syrup. It’s a soulful, healthy twist on a classic breakfast that’ll have you coming back for more.
Fluffy Whole Grain Pancakes
These whole wheat pancakes hit different—fluffy, hearty, and packed with flavor.
Prep Time: 10 min | Cook Time: 15 min
Ingredients
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp ground flaxseed (optional)
1/4 tsp cinnamon
1 tbsp coconut sugar or maple syrup
1 cup unsweetened almond milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 tbsp avocado oil or melted coconut oil
Instructions
In a small bowl, combine almond milk and apple cider vinegar. Let it sit for 5 minutes to make "buttermilk."
In a large bowl, whisk together flour, baking powder, baking soda, flaxseed, cinnamon, and coconut sugar.
Slowly add the almond milk mixture, vanilla extract, and oil to the dry ingredients, stirring until just combined. Do not overmix.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil if needed.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
Serve warm with fresh fruit, maple syrup, or your favorite toppings.
Notes:
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat in a toaster or on a skillet for crispness.
Nutritional Benefits:
Whole Wheat Flour: Provides fiber and complex carbohydrates for sustained energy and digestive health.
Flaxseed: Rich in omega-3 fatty acids, supporting heart health and reducing inflammation.
Cinnamon: A natural anti-inflammatory, it may help regulate blood sugar levels.
Avocado Oil: Contains healthy fats
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