Fluffy Whole-Wheat Pancakes with Yogurt and Maple Syrup

These healthy whole wheat pancakes are quick to make and far more nutritious than traditional pancakes. They deliver extra protein, omega-3s, and fiber, with a pleasing texture and satisfying flavor. They keep you fuller longer, and you can customize them with mix-ins like blueberries, strawberries, or chocolate chips.

Ingredients Needed

• Whole wheat flour. You can use white all-purpose if preferred; a 1:1 gluten-free all-purpose flour also works.
• Quinoa. Cooked quinoa adds protein and pleasant texture.
• Chia seeds.
• Protein powder (optional).
• Hemp hearts. A small nutty addition rich in healthy fats and protein.
• Coconut sugar. An unrefined, lower glycemic option—use what you prefer.
• Oil. Avocado or olive oil are good choices.
• Baking powder. Helps the pancakes rise and stay light.
• Egg. One large egg to bind the batter.
• Milk of choice. Whole or 2% milk works, as do nut or plant milks.

How To Make This Recipe

Ready to cook? Below are simple steps to make these hearty pancakes. The printable recipe card contains full measurements and details.

• In a large bowl, combine all dry ingredients, including the cooked quinoa. Make a well in the center and add the milk, egg, and oil. Whisk until the batter is smooth and free of lumps. It should be thick enough to cling to a spoon yet still pour easily onto the griddle.
• Heat a lightly oiled griddle or skillet over medium-high heat. Scoop or pour about 1/4 cup of batter per pancake onto the pan. Add blueberries or other mix-ins to each pancake if using. Don’t flip until the top begins to bubble and set—this usually takes a few minutes. Cook until golden brown on both sides and serve immediately.

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Healthy Whole Wheat Pancakes

These healthy whole wheat pancakes are easy to make and more nutritious than traditional pancakes.

Prep: 10 mins

Cook: 20 mins

Total: 27 mins

Servings: 6

Equipment

• Mixing bowl
• Large skillet

Ingredients

• 1 cup whole wheat flour
• 1 cup cooked quinoa
• 2 tbsp coconut sugar (or white sugar)
• 2 tsp baking powder
• ½ tsp salt
• ¼ cup chia seeds
• 4 tbsp hemp hearts
• 1 large egg
• 1¼ cup whole milk (or nut milk)
• 1 cup blueberries (or other mix-in)
• 2 tbsp oil (for frying)

Instructions

1. In a large bowl, combine all dry ingredients, including the cooked quinoa. Make a well in the center and add the milk, egg, and oil. Whisk until smooth and free of lumps. The batter should be thick enough to cling to a spoon but still pourable.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Spoon or pour about 1/4 cup of batter for each pancake. Sprinkle blueberries or other mix-ins on top before flipping. Wait until the tops bubble and set, then flip and cook until golden on both sides. Serve hot.

Notes

• Use any mix-ins you like: fresh fruit, nuts, or chocolate chips.
• Be patient when flipping so the pancakes set properly.
• Use fresh baking powder for better rise.
• Store leftovers in an airtight container in the fridge up to 4 days, or freeze up to 2 months.

Nutrition

Calories: 309 kcal |
Carbohydrates: 35 g |
Protein: 12 g |
Fat: 15 g |
Fiber: 6 g

Nutrition information is an approximation.

Additional Info

Author: Bailey Rhatigan

Course: Breakfast

Cuisine: American

Servings: 6

Calories: 309

Keyword: healthy pancakes, whole wheat pancakes

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