Fluffy Whole Wheat Pancakes Recipe
Prep time
Cook time
Total time
These pancakes are so fluffy, you won't believe they're made with whole wheat!
Recipe type: Breakfast
Serves: 4
  • 1 ½ cups hard red whole wheat flour
  • 1 TBS baking powder
  • ⅛ tsp kosher salt (a pinch)
  • 3 TBS finely ground Sucanat (dehydrated cane juice)
  • 3 eggs, separated
  • 1 ½ cups milk of your choice
  • 3 TBS melted coconut oil, plus additional for cooking
  1. Mix together flour, baking powder, salt and sucanat. I like to use a big bowl with a handle and spout for easy pouring once I'm ready to cook.
  2. Whisk the egg yolks with the milk (I use soy milk) and coconut oil, and then mix them into your dry ingredients.
  3. In a separate bowl, whip the egg whites with an electric beater until extremely frothy.
  4. Use a spatula to gently fold the egg whites into your batter.
  5. Heat a little bit of coconut oil in a skillet on medium high. Pour batter in circles into the skillet.
  6. Cook about two minutes, until bubbles stop forming. Flip the pancakes and cook an additional minute.
  7. Repeat (adding coconut oil as needed) until you've used up all your batter.
Approximate cost/serving: I grind my own flour, which makes this really cheap, but it's still affordable if you buy whole wheat flour. It costs me about $2 to make a batch of 8-10 pancakes so about 50 cents a serving.

Vegetarian: These can be made vegan by using a dairy free milk like soy or almond, and substituting flax gel for the eggs. They won't be quite as fluffy as with the eggs, but still good!
Nutrition Information
Serving size: 2 pancakes Calories: 330 Fat: 15.75 Saturated fat: 9.98 Carbohydrates: 43.5 Sugar: 10.5 Sodium: 352.5 Fiber: 6 Protein: 10.5 Cholesterol: 138.75
Recipe by Eating richly even when you're broke at http://eatingrichly.com/fluffy-whole-wheat-pancakes-recipe/