Whole Wheat Pancakes

These incredibly fluffy and tender Whole Wheat Pancakes are also packed full of fiber and protein. The most delicious yet healthy way to start any day!

I’m sure you’re baffled by this one. I never post breakfast recipes because I honestly don’t eat it very often. I’m also not super into sweets. But pancakes have always been an exception for me; they’re fairly easy to make and aren’t super sweet, so I can easily prepare them for a friends brunch or lunch meal plan.

Since going purple on WW, I’ve found myself going back to whole grains and less-processed foods, like I did before Freestyle (although I still love my Homemade Protein Pancake Mix because I know exactly what goes into it). Like many of you, I got so into the store bought high-protein pancake mixes and the 2-ingredient-dough trends that I lost sight of the fact that lower points don’t always mean healthier options for your heart and digestive health.

So let’s make these babies completely whole grain. Without butter. Without added sugars. That way we can still eat pretty clean-ish while staying within our points!

WHY Use WHITE WHOLE WHEAT FLOUR?

I’ve done a lot of experimenting with whole wheat flours since WW rolled out their new programs. Since I’ve been trying to eat minimally-processed foods, I was afraid that white whole wheat meant that it was bleached much like some all-purpose flours. That is not the case at all!

Standard whole wheat flour is milled from red wheat berries, and white whole wheat flour is milled from white whole wheat berries. They are both whole grains, but there are significant differences in texture and taste. As a result, white whole wheat flour is lighter in texture and color, and a tad sweeter than traditional whole wheat flour. You still get all of the protein, fiber, and vitamins of whole wheat without the dense texture. Thank you for the education, Food52!

My favorite is this generously-used bag from Trader Joe’s. If you can’t find it there, Kind Arthur and Bob’s Red Mill have their own versions, readily available at hundreds of grocery stores.

And, hey, if you can’t find white whole wheat flour, just use the basic stuff. These Whole Wheat Pancakes won’t be as fluffy and tender, but they’ll still taste great.

Can I Make These Ahead of time?

Of course! They reheat beautifully. Keep them in the refrigerator for 3-4 days and reheat in the microwave for 15 seconds each. Or, freeze them individually and microwave for about 30-40 seconds from frozen. So easy! I’ll make double or triple batches just to have these on hand for a quick meal.

Look how airy and tender these Whole Wheat Pancakes get! The combo of baking powder and baking soda really transforms them into something magical.

Even better? You’ve got lots of fiber, protein, minerals, and vitamins in those cakes thanks to the whole grains and greek yogurt. If you want to make this dairy-free, use oat or soy yogurt; it’s only 1/4 cup, but it takes the place of the butter to keep everything rich and creamy.

Believe me–no one will believe that they are light and healthy! Who needs IHOP when you can make something this delicious and guilt-free at home?

I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!