Description
Whole Wheat Pancakes with Fruit Topping offer a delicious and nutritious start to your day. These fluffy pancakes are crafted from whole wheat flour, enhancing your breakfast with fiber and essential nutrients. Topped with vibrant fresh fruits like strawberries, blueberries, and bananas, they add a delightful burst of sweetness and color to your plate. Perfect for a leisurely weekend brunch or a quick weekday breakfast, this easy recipe can be prepared in under 30 minutes. Whether enjoyed plain or drizzled with honey or maple syrup, these pancakes cater to various tastes and dietary preferences, making them a versatile choice for everyone.
Ingredients
Scale
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (or dairy-free alternative)
- 1 large egg (or flaxseed meal for vegan option)
- 2 tbsp honey or maple syrup
- Fresh fruits for topping (strawberries, blueberries, bananas)
Instructions
- In a large bowl, mix whole wheat flour, baking powder, and salt.
- In another bowl, whisk together milk, egg (or flaxseed mixture), and honey until combined.
- Gradually add the wet ingredients to the dry ingredients and stir gently until just mixed; small lumps are okay.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook until golden brown (another 1–2 minutes).
- Serve warm with fresh fruit toppings and additional drizzle of honey or syrup if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg