Whole wheat pancakes, a healthier pancake recipe that is satisfying and packed full of protein!
Whole Wheat Pancakes
Topped With Blueberry Maple Syrup
My absolutely favorite breakfast is pancakes and bacon. Every time I set out to watch carbs and sugar, the first thing I missed was my pancakes. So of course I had to create a healthy version so that we could still eat them. I know, there is a lot of people out there who think why replace them? Just eat less. The amount isn’t the problem. We no longer eat anything made with white flour or refined sugars. Also, as a personal choice, I am cutting carbs. So eating traditional pancakes is just no longer an option.
Whole Wheat Pancakes Are Just As Good!
There are so many ways to turn traditional recipes into a healthier version, like with these whole wheat pancakes. Make a few simple swaps, whole wheat flour instead of white flour, honey instead of sugar, yogurt instead of butter. Those are my 3 go to swaps. I will not lie to you- whole wheat does taste different, but tastes great and you will get use to it.
The best thing about using whole wheat flour- it is filling and hearty! You will feel fuller faster and eat less without even trying. The addition of protein powder does not change the flavor, but adds much needed higher protein count.
How to make our whole wheat pancakes:
These whole wheat pancakes are light, fluffy and satisfying. It is so hard to believe that they are good for you.
Prep Time: 10 min. | Cook Time: 10 min | Total Time: 20 min
1 egg, beaten
2 tablespoons honey
1 teaspoon vanilla
1/2 cup almond milk
1 scoop Protein Powder
1 teaspoon cinnamon
1 cup wheat flour
1 tablespoon baking powder
1/3 cup frozen blueberries
1/4 cup real maple syrup
- In a large bowl, whip the egg, honey, vanilla and milk.
- Add flour, baking powder, cinnamon and protein powder, mix until well combined.
- Spoon onto a heated griddle , cook 3-4 minutes , flip.
- Cook an additional few minutes until golden and middle is set up.
For the syrup-
- Add blueberries and maple syrup to a microwave safe dish.
- Heat for 1 minute. Stir. Heat an additional 30 seconds until blueberries are soft and starting to break down.
- Pour over pancakes, enjoy!
Calories: 197 cal | Fat: 1g | Carbs: 46g | Protein 4g
Like this recipe? Or maybe you are not a fan of blueberry?
How about giving our Apple Cinnamon Chia Pudding a try!
Need a dinner idea? Love Chinese food?
Another great healthy alternative is our delicious Easy Fried Rice!
SO MUCH BETTER THAN TAKE OUT.