- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 190 kcal
Quick summary
“The whole wheat pancake is rich in fiber and made with whole wheat flour, brown sugar, and skim milk. It is a balanced and quick alternative to compose breakfast with prolonged satiety.”
What you need to know
- Using whole wheat flour provides dietary fiber without compromising the structure of the fluffy dough.
- Separating dry and wet ingredients before mixing prevents excessive gluten development.
- Cooking under medium-low heat ensures complete internal cooking before browning the outside.
Ingredients
Main
- 1 cup of whole wheat flour
- 2 tablespoons of brown sugar
- 1 teaspoon of baking powder
- 1 pinch of salt
- 1 egg
- 1 cup of skim milk
- 1 tablespoon of coconut oil or melted butter
- For an even fluffier pancake, add a little plain yogurt to the batter.
- Adjust the sugar according to the flavor you prefer, or use sweetener.
- You can add chocolate chips or fruits like banana to the dough before cooking.
- Cook over low heat to ensure the pancakes do not burn on the outside and remain raw inside.
- Store in an airtight container for up to 3 days.
Instructions
Principal
- In a bowl, mix the whole wheat flour, brown sugar, baking powder, and salt.
- In another bowl, beat the egg and add the milk and coconut oil, mixing well.
- Pour the liquid mixture into the bowl with the dry ingredients.
- Mix until you get a homogeneous dough, but avoid overbeating.
- Preheat the pan over medium heat and grease with a little oil.
- Using a ladle, pour portions of the batter into the pan, forming circles.
- Cook for about 2-3 minutes or until bubbles begin to form on the surface.
- Flip the pancake and cook for another 1-2 minutes until golden.
- Repeat the process until the batter is finished, keeping the pancakes warm on a plate.
- Serve warm with fruit, honey, or whatever you prefer.
Chef's tips
- Do not overbeat the dough after adding the liquids; mix only until the dry ingredients are incorporated.
- Flip the pancake as soon as the first bubbles burst on the surface and the edges lose their wet shine.
- Keep the ready units covered with a warmed plate while you finish the remaining batter shells.
Variations
- Add half a cup of mashed nanica banana or fresh blueberries to the batter to intensify the fruity flavor.
- Mix a teaspoon of cinnamon powder to the dry ingredients to add a characteristic aroma to the pancakes.
- Add two tablespoons of semisweet chocolate chips to the batter right after pouring it into the skillet.
Substitutions
- Brown sugar can be replaced with demerara sugar, sugarcane molasses, or powdered culinary sweetener.
- Coconut oil can be swapped for the same amount of melted unsalted butter or light olive oil.
- Skim milk can be replaced with whole milk, oat milk, or cashew milk.
How to store
Store the cold pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster, in a dry skillet over low heat for 1 minute on each side, or in the microwave for 20 seconds.
Can it be frozen?
Pancakes freeze efficiently for up to 2 months. Separate each disc with squares of parchment paper inside a resealable plastic bag and heat directly in the toaster or electric oven.
What to serve with
Serve accompanied by chopped fresh fruits like strawberries and bananas, finished with a drizzle of pure honey. A fresh drip coffee or a cup of green tea complements breakfast with balance.
Frequently asked questions
How do you know when the pancake is ready to flip?
Observe the surface of the dough: when open air bubbles appear and the edges firm up, slide the spatula and flip the disc.
Can I prepare the dough in advance the night before?
It is not recommended to let the yeast dough rest for hours in the refrigerator, as the carbon dioxide is lost and the pancakes do not rise.
Why did the pancakes turn out hard or heavy?
Overmixing the dough activates the gluten in the whole-wheat flour; stir delicately only until the dry flour disappears.
Can I replace all the whole wheat flour with oats?
Yes, oat flour can be used in the same 1-cup ratio, resulting in a slightly denser and moister texture.
