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!
Servings: 9 pancakes
Calories: 66kcal
Ingredients
DRY INGREDIENTS
- 1 cup white whole wheat flour*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
WET INGREDIENTS
- 3/4 cup unsweetened, plain almond milk
- 1 large egg
- 1/4 cup fat-free, plain greek yogurt
- 1/4 cup unsweetened apple sauce
- 1 tsp vanilla extract
OPTIONAL ADD-INS
- berries, ripe banana slices, chocolate chips, cinnamon, pumpkin pie spice, etc.
Instructions
- Preheat a large, non-stick skillet to medium-low, or an electric griddle to 375F.
- Mix all dry ingredients together in a large bowl.
- Whisk all wet ingredients together in a smaller bowl. Gently fold the wet ingredients into the dry ones. Let rest for 5 minutes to let the batter get airy and tender.
- Scoop 1/4 cup portions of the batter into the skillet, greased with cooking spray. Cook about 2 minutes on one side, until just golden brown and bubbles start to form on the uncooked side. Flip and cook for another 1-2 minutes.
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Calculated per pancake.
WW Green SmartPoints: 2 for 1 pancake; 4 for 2 pancakes; 5 for 3 pancakes.
WW Blue and Purple SmartPoints: 1 for 1 pancake; 3 for 2 pancakes, 4 for 3 pancakes.
*I highly recommend purchasing white whole wheat flour for the texture and flavor. You can still use regular whole wheat flour. The pancakes will be less fluffy and tender but still delicious!
Nutrition
Calories: 66kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Fiber: 2g | Sugar: 1g