The Best Easy & Delicious Whole Wheat Pancake Recipe

If brunch isn’t the best meal of the day, we don’t know what is. And, as busy moms, there’s nothing better than finding a new recipe that’s as easy and healthy as it is tasty. The authors of the cookbook Eating for Pregnancy, which includes several other nutritious and yummy brunch recipes, shared their delicious and simple whole wheat pancake recipe with Life As Mama. And the best part? They include plenty of substitutions for ingredients, so it will work for you whether you’re gluten-free or just need an alternative to buttermilk.

 

Light and delicious, whole wheat pancakes will brighten up any morning. Don’t have buttermilk? No sweat. Add 1 tablespoon of cider vinegar to 1 cup of milk and let sit for 10 minutes. Need more fiber? Add 3 tablespoons of ground flaxseeds to the batter. Gluten-free? Use gluten-free flour or oat flour. Or maybe you need a calcium boost? Add up to 1/3 cup of powdered milk. Any leftover pancakes should be covered and refrigerated, or frozen, with layers of parchment paper in between each pancake. Reheat them in an ungreased skillet over medium-low heat until hot, one to two minutes per pancake. But don’t use the microwave, which will make the pancakes unpleasantly rubbery.

 

And protein, B vitamins, and folate optimize your baby’s cell, brain, and nervous system development.

 

In a large bowl, whisk together the egg, buttermilk, and vanilla. Add the flours, baking powder, sugar, and salt and whisk until smooth. Add the melted butter and whisk until well incorporated.

 

Heat a medium-size skillet over medium to medium-high heat until hot. Using a heatproof brush, lightly oil the skillet with cooking spray or canola oil. Add a scant 1/3-cup of batter and immediately swirl the batter to form a pancake. Cook until the surface bubbles and sets and the underside is golden brown, usually a little longer than 1 minute. Flip the pancake with a wide spatula and cook for 1 minute more, or until cooked through. Transfer to a plate or platter.

 

Repeat this procedure with the remaining batter, lightly oiling the skillet as needed. You can keep the pancakes warm in a low oven.

3 pancakes: Calories: 241 cals; Protein: 10 g; Carbohydrates: 44 g; Fat: 3 g; Fiber: 3 g; Sodium: 699 mg; Riboflavin: 0.4 mg Niacin: 4 mg; Thiamine: 0.3 mg; Folate: 82 mcg; Manganese: 1 mg; Selenium: 27 mcg; 21/2 carbs

 

Enjoy!

 

 

*This recipe is from the 3rd edition of Eating for Pregnancy: Your Essential Month-by-Month Nutrition Guide and Cookbook which was released in July 2019, published by Hachette Book Group (Da Capo Lifelong Books). Written by specialists in perinatal nutrition, OB/GYN, and high-risk pregnancies, EATING FOR PREGNANCY is the ultimate nutrition guide and cookbook for moms-to-be. Eating for Pregnancy is available for sale on Amazon. To learn more, go to http://www.catherinejonescookbooks.com/

 

 

 

 

Catherine Jones is an award-winning author of four nutrition-cookbooks. She is celebrating the release of the third edition of Eating for Pregnancy: Your Essential Month-by-Month Nutrition Guide and Cookbook (Hachette Book Group, 2019). Eating for Pregnancy has been a bestselling book for 16 years and the winner of the coveted Mom’s Gold Choice Award.

 

Rose Ann Hudson, RD, LD, is a perinatal nutritionist and registered dietitian. She counsels both high-risk patients and those with healthy pregnancies.

 

The late Teresa Knight, MD, was a board-certified OB/GYN and the CEO of Women’s Health Specialists Wellness Center in Saint Louis, Missouri. Dr. Knight passed away in 2018, just before the book was published.