Ingredients
– 1 cup of whole wheat flour
– 1 tablespoon of brown sugar
– 1 teaspoon of ground cinnamon
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– 1/4 teaspoon of salt
– 1 cup of buttermilk or plant-based milk alternative
– 2 large eggs
– 2 tablespoons of honey or maple syrup
– 2 tablespoons of melted unsalted butter or coconut oil
– Optional toppings: fresh berries, sliced bananas, honey, or syrup
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, brown sugar, ground cinnamon, baking powder, baking soda, and salt until evenly combined.
- Mix the Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, honey, and melted butter until smooth.
- Combine and Rest the Batter: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Let the batter rest for 5 minutes.
- Cook the Wheatcakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or coconut oil. Pour 1/4 cup of batter per pancake. Cook for 2-3 minutes until bubbles form and edges are set, then flip and cook for another 2 minutes until golden brown.
- Serve and Enjoy: Top with your favorite fruits and syrup. Serve hot for a nutritious breakfast.
Notes
- Do not overmix the batter; lumps are okay.
- You can substitute flaxseed or chia seed eggs for a vegan version.
- Reheat leftovers in a toaster or microwave for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 250 kcal Kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 50 mg