Estimated reading time: 4 minutes Whole Wheat Pancakes are always my brunch-time favourite. They add a great variety to the breakfast table. Kids in the family love them to the core. If you assume that whole wheat flour might compromise the taste of the pancakes, let me prove you wrong. These pancakes are pillowy, tasty, and fluffy, with a delicious nutty taste.
The Whole Wheat Flour
What kind of whole wheat flour is the best for making pancakes?
Any variety of packaged whole wheat flour (gehun atta) is good to use. Make sure it is not coarse in texture and has no other flours mixed in it. I would not suggest using multigrain flour for this pancake recipe. Unlike popular belief, you can use wheat flour for baking purposes. It lends a delicious nutty, and earthy taste to the cakes. Try my Eggless Wheat Cake Recipe.
The Buttermilk
If you can get packaged buttermilk or a homemade batch of buttermilk, nothing like it. To quickly make buttermilk for pancakes, combine 1 Cup of lukewarm milk with a teaspoon of white vinegar, stir, and let it sit at room temperature for 15 – 20 minutes.
Once the milk curdles and the whey water starts separating, use the liquid to make pancake batter.
Watch Wheat Pancake Video
Serving Suggestion
There are zillion ways to serve whole-wheat pancakes. But a few of my favourites are:
drizzle organic honey or maple syrup over the piping-hot pancakes a tablespoon of butter followed by a drizzle of honey. chocolate sauce and maple syrup peanut butter and maple syrup a bowl of summer fruit salad. Nutella and whipped cream
Pancake Recipe Variations
Additional toppings like fresh chopped berries (blueberries, strawberries, etc.) or dark chocolate chips to the batter are also a great idea.
For Gluten-Free Pancakes, use almond flour or any other gluten-free flour in the same quantity as whole wheat flour. For Vegan Pancakes, follow my vegan apple pancake recipe. For Eggless Pancakes, use ¼ cup thick yoghurt for each egg or 1 tablespoon of flaxseed powder.
More Breakfast Recipes
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