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The Perfect Whole Wheat Pancakes

Filed Under: 100-150, Almond Milk, Applesauce, Breakfast, Erythritol, No Bake, Recipe Makeover, Recipes, Single Serving, Stevia, Sugar Free, Vegan, Whole Wheat Flour

By 130 Comments Jump to Recipe

My quest for the perfect pancake is officially over.

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You know how I want everyone to be included, especially when it comes to food. We all need to eat. And after all, breakfast is the second most important meal of the day… right after dessert. #prioritiesstraight #stretchypantsforthewin

My shamelessly delicious pancake adventure has yielded the two best recipes I have and the last I’ll ever need. First we’ve got a short stack that’s hearty and uber healthy, gluten/grain free/paleo courtesy of our friend coconut flour.

But there’s another side to that coin. Er, silver dollar.

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Sometimes you just need a pancake. We’re talking real, down-home bisquick style flapjacks here.

I could eat those coconut flour pancakes every day from here till kingdom come, but now and then comes a morning that requires a pancake so classically magical it could make Paula Dean shed a butter-spiked tear of joy.

And this, my friends, is that pancake. (Haha like anyone could eat just one.)

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Says the girl who thinks maple syrup should be a food group.

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Stumble to the kitchen and whip up the batter so simple that being 79% unconscious will not hinder your efforts whatsoever. (Dear Mondays, you should be this forgiving. Take notes.)

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Pour the batter into your thoroughly heated pan, and behold the breakfast that practically made itself. But not really, because you really do deserve all the credit.

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And the final step is to go way overboard with toppings.

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Perfect.

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Yield: 1 stack of pancakes (for you!)

Serving Size: the whole darn recipe

The Perfect Whole Wheat Pancakes
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Ingredients

  • 1/4 cup white whole wheat flour
  • 1/2 tablespoon baking powder
  • pinch salt
  • 1/4 cup almond milk
  • 1/2 tablespoon unsweetened applesauce
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon apple cider vinegar
  • sweetener, to taste (I use 1-2 packets of stevia, or 1 tablespoon sugar/erythritol.)

Instructions

  1. In a medium bowl, combine all ingredients and stir until completely combined. Allow the batter to sit for a minute while the pan is heating up, and admire how beautifully it raises because of the baking powder.
  2. Spray a skillet with cooking spray (or just add a bit of oil) and heat over medium heat. Once the pan is hot, pour the batter into the pan in 2 tablespoon rounds (or larger, depending on desired size) and cook until golden, about 2-3 minutes. Flip and cook for a few more minutes, then transfer to a plate. Indulge yourself with toppings and devour.
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https://www.foodiefiasco.com/perfect-whole-wheat-pancakes/

Nutrition

Calories: 110 cal
Fat: 0 grams g

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Do you eat breakfast?

I hope you do! It’s such an important way to start your day off right. Whether you’re a current breakfast eater or not, hopefully this pancakes will help you start some healthy habits. Happy hump day my friends!

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Comments

  2. So, I'm in college, hours away from home right now while sitting in my dorm bookmarking SO many of your recipes. I'm finished with school in less than 2 weeks and I'm honestly looking forward to going home JUST to make everything I've bookmarked! Plus, after you posted this recipe, I freaked out a little too much. I am beyond excited! THANK YOU
    Reply

  3. this may be a very dumb question, but is whole wheat flour an acquired taste? when i use it, it always tastes kind of bitter to me or has an odd aftertaste. i know i can sub it with another flour but im just curious if it's just my imagination or something LOL
    Reply

    • A lot of this could be the quality and/or type of whole wheat you are using. Try using a white whole wheat; don't let the name fool you. It's still 100% whole wheat but it's a different variety of whole wheat that results in a finer, lighter flour than the heavier denser variety a lot of people use. King Arthur is a great brand. Also, whole wheat flour can go rancid much faster than white flour b/c it is still whole and not processed. Therefore, only store a small amount in your pantry and keep the remainder in the freezer. Hope this helps!
      Reply

    • Before going gluten free, I always had whole wheat or spelt flour, and it never had any aftertaste nor did it taste bitter. But maybe it really is an acquired taste because industry products don't have their natural flavour, and many people have to get used to foods having their natural flavour instead of being processed and artificially flavoured.
      Reply

  4. Hello! I'm just wondering if your recipe is missing an ingredient; it doesn't seem like there are any liquids to bind the flour!
    Reply

  5. Is it possible to use this recipe in a waffle maker to make waffles?? thanks! Love the recipe and def will be using it!
    Reply

  7. I totally get your point about wanting "normal" pancakes! These work with a mix of brown rice flour and some cornstarch to be gluten free, too (At least for me). Do I eat breakfast? Gawd, I wouldn't live to have lunch if I didn't LOL
    Reply

  8. I just made them, and they are absolutely delicious. This recipe is a keeper! One thing I noticed, is that it is very important to be patient when cooking them, if you don't wait long enough, they won't come out as good. Thank you for the recipe!
    Reply

  9. I just made them, and they are delicious. It's important to be patient when cooking them, if you take them out too fast they won't be as good. I will definitely make them again. Thank you for the recipe!
    Reply

  10. Wow, I love your photography. One question: A quarter cup of flour is itself 110-120 calories. How can the whole recipe with the milk and applesauce be equal to or less than that? Thanks!
    Reply

    • Thank you, Irida! The flour has 100 calories in a quarter cup, and the applesauce only has about 3 calories and the almond milk about 7. Hope this helps!
      Reply

  13. Oh wow I just made them AND I AM IN HEAVEN. This was the first time I ever made pancakes and it was glorious. I wish everyone in the world could smell my appartment right now, because this is the key to world peace <3
    Reply

  14. Dear Kelly, I know you've probably heard this question for like the thousand times but I couldn't help to ask Is the calorie content the WHOLE recipe (10 pancakes) is only 110? I hope you're not annoyed though because I'm seriously in love with your blog and couldn't believe my eyes that something so delicious could be that low in calories. It's like founding the holy grail of healthy food blog! Best regards, Bee
    Reply

  15. Dear Kelly, What particular brand of flour, applesauce, cocoa powder, and apple cider vinegar did you used in making this recipe? Is there any reference of brand do you prefer? Sorry for the complicated questions I'm new in baking With love, Bee
    Reply

  16. These were delicious! Topped mine with chocolate PB2 sauce (just pb2 with extra water) and strawberries! Thanks, Kelly!
    Reply

  17. Hi! I made these today and im in love!! So delicious! I have one question though, when i made this i only got 2 pancakes out of it(2 tbsp each) and i was wondering if thats how much the whole recipe makes? Thanks for the great recipe!!
    Reply

  18. Kelly, I love all of your recipes and I'm looking forward to making most of them but I'm curious where I can find the full nutritional information besides calories and fat? I'm looking for information on the carbs, fiber, sugar etc… is this somewhere on your recipes and I'm just not finding it?
    Reply

  19. I tried to make these but they came out flat...is it because I used regular milk or because I used whole wheat flour?
    Reply

  22. Hi! I just made these, and they tasted wonderful! (I put blueberries in half the batter - yum!) However, the batter was extremely thick. Like, scraping it out onto the griddle with a silicone spatula thick. It then resulted in very thick (obviously) pancakes that were slightly more 'doughy' (almost bread-like) than 'fluffy.' I was just wondering if this was typical or if I should maybe add more milk or applesauce next time. Thanks!
    Reply

  23. I've been making these pancakes at least weekly (often more) since I found the recipe, topping them with everything from fruit to jam to yogurt and of course syrup, and I'm not sure who's happier, me or my husband. Because I like pancakes - who doesn't?? - but hubby loves them, and since deciding to live healthy(er - because I still have my vices) I all but refuse to make them because I end up with a huge batch that he won't eat all of and then there they are, screaming at me to eat them. It's just not worth the struggle! Your recipe has solved that problem! We both get super yummy pancakes, I get to still be healthy, and it's such a small recipe that there's no problem throwing an egg or some cottage cheese and fruit on the side for that protein-oomph and staying power. Today I decided to try my own little modification and try to make a pumpkin version (pumpkin instead of applesauce and pumpkin pie spice instead of just cinnamon). I had to add a splash more milk because of the pumpkin, but they tasted awesome! The only issue was that they really stuck to the pan (I used coconut oil, as I always do with this recipe), an issue I've never had before. I'm guessing the pumpkin is the culprit, but does anyone have any suggestions for avoiding this?
    Reply

    • It's awesome that these pancakes have become a weekly staple for you and your husband, Ashley! I completely sympathize with your regular pancake struggle; the flat 'n fluffy things just seem to slide down your throat so easily(esp when they have a little a little butter and syrup to smoothen the journey;-))! Luckily, this recipe is zero guilt! And being able to add that extra yumminess and fat-burning power from protein and fruit on the side is a definite plus. Pumpkin is the trickster trying to stay on the warm and cozy pan a little bit too long! I suggest adding the pumpkin alongside the applesauce and seeing where that gets you. Cooking on lower heat for longer and adding a bit more coconut oil than before may help as well! Enjoy:-)
      Reply

    • I'm glad that these pancakes pleased your palette, Paulette!:-) Thank you so much for making them; spelt seems like a great addition to your next batch!
      Reply

  25. I made pancakes very similar to these a few days ago, except I used Greek yogurt instead of applesauce, but otherwise exactly the same. The portions look really small but they are surprisingly filling and chewy. I love pancakes but whenever I use flour (whole wheat, gluten free all purpose) I can really detect the flour taste. Any ideas why this might be? Or is it always just like that when you do not have something like butter or sugar to cover up the tast? I am kind of sensitive to the taste and really don't like it. But most of the time I use enough yogurt and fruit that I can only taste it a little bit. Thanks, bye!
    Reply

    • Hi, Sydney! To be honest, I'm more of a waffle than a pancake girl myself because of the flour-y flavor that pancakes harbor(and many people covet)! It's likely because the bulk of pancakes made with flour is flour(I think the difference with waffles is that many recipes contain more oil, whose flavor overpowers the flour). However, I tried these pancakes and let me tell ya-I'm a believer! Especially when they're topped with healthy nutella: https://www.foodiefiasco.com/healthy-homemade-nutella/ and strawberries;-)
      Reply

  26. Hey Kelly, These pancakes look amazing! Iv got two questions: what syrup are you using? And is there anything to sub for the apple cider vinegar or can it be left out? Where I live its crazy pricey. Thanks for the awesome recipes, definitely vegan food porn to look at while im at work :D Seasons greetings, Daisy
    Reply

    • Hi, Daisy; thanks for your kind words! Any organic syrup should do the trick, but I believe Kelly used Maple Grove's sugar-free maple syrup. Your cautiousness about purchasing overpriced ACV is completely understandable but I don't recommend you omit it. Thankfully, good ol' lemon juice should work well as a substitute! I'm glad that you enjoy Foodie Fiasco's aesthetics; hopefully we don't distract you too much from your work;-) Happy holidays!
      Reply

    • Hi, Natalie! The almond flour hasn't previously been tested, but if you're willing to experiment here is a useful post concerning almond flour substitutions: http://urbanposer.blogspot.com/2012/05/baking-101-almond-flour-basics.html. If you want to play it safe, Foodie Fiasco also has a great, low-carb coconut flour pancake recipe: https://www.foodiefiasco.com/coconut-flour-pancakes-2-0/!
      Reply

  28. Made these this morning and they are SO good. I topped it with strawberries and Greek yogurt. The texture and taste of the pancakes themselves were amazing! Definitely will make again
    Reply

  30. I must admit that I was a little sceptical when I read this recipe, then I made it and had to eat my words as a topping!!!! They were utterly delicious. I warmed a tablespoon of maple syrup and soaked a sliced banana in it as my topping and smiled the whole time I was eating! Thank you for this heaven on a plate. I would even go as far as to say that they are better than the ones I usually make which I thought were pretty good.
    Reply

  31. How many grams of flour do you use? Because i thought 1/4 cup was 30g so the stack would definitely be more than 110 cals in total? Maybe i've got the recipe wrong? They look delicious and fluffy though!
    Reply

  32. Every time I make these (once a week or more) I put a ton of cinnamon in the batter and it makes the whole thing taste like cinnamon sugar! I love this recipe so much!
    Reply

  33. I'm from the UK. I just made these but obviously had to convert cups to grams, and the mixture only made 3 tiny pancakes. Is that right? They also tasted quite acidy, I think I might have put too my baking powder in. I really want these to work as the recipe looks perfect but j just don't know what I'm doing wrong!! :(
    Reply

  36. I just found this recipe on Pinterest. I've been scrounging around for a healthy pancake recipe for AGES and haven't been able to find one that wasn't just "ok." These. are. AMAZING. I made them for the first time this morning, and they even passed the approval test of my two brothers. We all give our thorough stamp of approval. Thank you for providing this recipe so this health nut can indulge in her favorite breakfast food.
    Reply

  37. Today I woke up in a good mood despite the bad weather in Milan. I ran to the kitchen and decided to prepare this recipe, that for days had caught my attention. After cooking it, I was able to finally taste it. And I can only say that this pancakes have brightened my day, even though the sun has not come out. THANKS!!!!!
    Reply

  39. THE. BEST. PANCAKES. EVER! I don't think I will ever go back to bisquick..... I added blueberries and topped with maple syrup and pecans... I think I am in heaven..... :D
    Reply

  40. Thank your for this awesome recipe! I loooooove your pancakes! It's finals week and I eat them almost every day for lunch. They're easy, delicious and absolutely guilt-free. I prefer to eat them without applesauce but with a "see what's left in the fridge" tomato sauce. I'm glad I found this recipe! :)
    Reply

  41. Kelly, thank you so much for this recipe. It could not have been better timed that I found this recipe and my husband won a bottle of pure maple syrup! I was very concerned the pancake breakfast he desired would consume most my daily calorie target. I used your recipe with some blueberries, and he loved them! I think they even taste better than the tradition pancake recipe. I am a fan. Keep up the good eats!
    Reply

  42. These were soooo good!!! I didn't feel like maple syrup would compliment these deliciously healthy pancakes, so I took about half of a mashed banana, mixed it with a splash of almond milk and put it on top like a syrup! Then I cut up the rest of the banana and tossed those slices onto my beautiful mound as well!!! Thanks so much for the recipe!
    Reply

    • Wow that sounds amazing! Next time you should try using a drizzle of honey as a healthy maple syrup alternative. If you like peanut butter, you can also make a healthy peanut butter drizzle with 1 tbsp of pb2 powder and 2 tbsp of milk!
      Reply

  44. do the WHOLE recipe, like all the pancakes that come out of this recipe only have 110 calories????? or 110 calories for just one pancake?
    Reply

  45. Hi! Awesome recipe :) do you think this would taste good with coconut flour instead? Or would taste weird?
    Reply

  47. I made these cuties for breakfast today and omg theyre so so good :) It was like a dream soaked in maple syrupthat recipe definitly is a keeper Xoxo Luisa
    Reply

  48. Hey Kelly I'm wondering what the brands for all of the ingredients you use are. I love your website btw
    Reply

  49. Made two amazing batches, on for breakfast, and one for lunch. ? added extra cinnamon and put syrup on top, definitely a must have.
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  50. So good! Eating them now! I used a different almond milk brand and mashed banana instead of applesauce, so mine were 145 calories for the stack. I also doubled the recipe cause I'm starving after a 20 mile bike ride!, topped with strawberries and maple syrup, delish! Thanks for sharing!
    Reply

  51. Oh my, these are really good. I added 1/2 scoop of vanilla protein powder and left out the sweetener and vanilla extract. I did have to add a little more liquid to make up for the added protein powder. Fixed them in my waffle maker. I should have taken a picture because they came out beautiful. But didn't think about it until I had gobbled up half of it. Definitely a keeper!!!!
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  52. I calculated the amount of calories for this and I got 181 calls for the hole thing! Can't wait to try these! Thanks for the recipe.
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  54. I was a skeptic, I admit. I'm happy to say, I loved them. I will definitely be making these again and trying some of your other recipes!
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  55. This recipe is for a single tiny pancake, not a stack. I had to quadruple it just to feed myself.
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  56. I love these so much!! They're absolutely amazing and I have the recipe memorized at this point. I used oat flour instead and it tastes even more like fat-filled pancakes. I also make them very tiny- like one tablespoon of batter- and they get so fluffy that way! The bigger, the thinner. I also like the save the sugar until while it's on the pan and sprinkle it on the pancakes to give a little bit of a crunch. I just use a pinch of brown sugar. Thank you so much for this amazing recipe!!
    Reply

  57. I'm pretty sure that I've tried every pancake recipe out there (I live for breakfast) and so far this is my FAVORITE! It's the perfect portion, easy/quick to fix before class in the morning, and soooooo delicious. The texture and the flavor are absolutely unbelievable, especially for the calorie count!
    Reply

  59. I just made these and they were really good! The only difference was that I followed the recipe and was only able to make 2 tiny pancakes as opposed to the 4 or 5 in the photo.
    Reply

    • Hi Majo! Oat flour usually doesn't work as a 1:1 sub for wheat flour, but if it's gluten you're avoiding, I would recommend using a gluten free all purpose flour blend in this recipe. If you give it a try, please do let me know how it goes!
      Reply

  61. This is my favorite pancake recipe! I make a large batch (6 servings) every week, with 1 cup of whole wheat flour and 1/2 cup peanut butter powder. That makes it taste like peanut butter AND adds protein without a bunch of extra fat (similar to protein powder, which is outrageously expensive, at least where I live). I like to add a mashed banana too, but that kinda makes the pancakes fall apart. Maybe too much moisture..? For the regular recipe, I like making Belgian waffles. Do you think the peanut butter powder version would work for waffles, or would they fall apart? Anyway, thanks for the recipe. I love it!
    Reply

  62. I was looking for a whole wheat pancake recipe this morning and Google brought us together. These are fantastic! I My husband insisted that we save this recipe because these pancakes are so good!
    Reply

  64. I always love having pancakes on a Sunday morning, but I'm the only one. So I tried this recipe with stuff I already had. I used white flour instead of whole wheat, I used sweetened apple strawberry applesauce instead of unsweetened and I used Splenda brown sugar (half a teaspoon)instead of stevia or white sugar. I also used lactose free 0% milk instead of almond milk. I also left out the vinegar all together. The verdict..... paired with my favourite sugar free syrup, you can't even tell the difference from my normal boxed pancake mix. Will definitely be pinning this recipie and trying it again! Great for just one person ????
    Reply

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