Whole Wheat Pancakes – made with nutritious 100% whole wheat flour, cashew milk and sweetened with honey. A healthier take on a classic breakfast favorite!
Disclosure: This post was sponsored by Silk through their partnership with POPSUGAR Select. All opinions are my own.
Whole Wheat Pancakes Recipe
As long as I can remember pancakes have been one of my favorite breakfast foods. But those white flour based pancakes aren’t really a great way to start the day. So when we swap to whole wheat flour and top them with a honey sweetened strawberry syrup it becomes a breakfast you can feel better about, eating and serving to the family.
For this recipe I used the Silk Vanilla Cashewmilk to make these wheat pancakes. It’s not only great for drinking but perfect for using in place of milk when baking and cooking.
It helps make pancakes that are so soft and fluffy, and with the whole wheat flour they become so hearty and filling.
Then when you top them with a fresh strawberry syrup and whipped coconut cream on top they become a stack of pancakes that no one could resist!
Try these pancakes soon, I have the feeling you’ll love them as much as we do around here!
How to Make Whole Wheat Pancakes
- Preheat an electric griddle (of course they can also be cooked on a griddle on the stove or in a non-stick skillet)
- Whisk together dry ingredients in a mixing bowl.
- Seperately whisk together wet ingredients.
- Combined wet and dry ingredients, mixing just until combined.
- Grease griddle then laddle batter onto griddle, about 1/3 cup at a time.
- Cook until bubbles appear on the top and bottom is golden brown the flip and cook opposite side until golden brown.
- Serve warm with strawberry syrup (or other topping of choice like real maple syrup).
Can I Make Them in Advance?
Yes these can be store in the fridge for a few days and reheated in the microwave or in a toaster oven. You could also freeze them (store parchment paper between each).
Topping Ideas for Whole
The options are endless but here are a few delicious topping ideas:
- honey Sweetened Strawberry Syrup
- real Maple Syrup
- spread with butter or coconut oil and dust with cinnamon sugar
- top with Greek yogurt and fresh fruit
Tips for the Best Whole Wheat Pancakes
- Use 100% whole wheat flour.
- Be sure to pre-heat pan or griddle, if you start pancakes out on a cold griddle they spread more and take to long to cook and can get dry.
- Stir batter just until wet and dry mixtures are combined. Little lumps are a good thing in pancake batter, it means pancake batter isn’t over-mixed.
- Serve warm for best taste.
More Delicious Wheat Flour Recipes to Try
Other Tasty Pancake Recipes You’ll Love
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Healthy fluffy whole wheat pancakes topped with a fresh strawberry syrup that's made with honey instead of sugar. A recipe the whole family will love!
- 1 1/2 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups Silk® Vanilla Cashewmilk
- 1 1/2 Tbsp fresh lemon juice (zest lemon first for syrup)
- 2 large eggs
- 1 Tbsp honey
- 3 Tbsp coconut oil, melted
Strawberry Syrup (optional)
- 1 lb strawberries, diced (3 1/3 cups diced)
- 1 tsp lemon zest
- 1/3 cup honey
- 2 Tbsp water
- 1 1/2 tsp cornstarch
- For the pancakes:
- Preheat a non-stick electric griddle to 375 degrees. In a mixing bowl whisk together wheat flour, baking powder, baking soda and salt for 20 seconds.
- In a separate mixing bowl whisk together Silk® Vanilla cashewmilk and lemon juice then mix in eggs and honey. While whisking stir in coconut oil.
While whisking, slowly pour cashew milk mixture into whole wheat flour mixture. Stir just until combined. Spray griddle with non-stick cooking spray then pour about 1/3 cup batter onto griddle at a time.
Cook until bubbles begin to appear on top surface and bottom is golden brown, then carefully lift and flip to opposite side and cook until bottom is golden brown.
Serve warm with strawberry syrup if desired.
- For the strawberry syrup:
- Bring honey, strawberries and lemon zest to a boil in a medium saucepan set over medium-high heat, stirring frequently. Reduce heat slightly and allow to boil about 5 minutes until berries are softened and juices are well extracted.
- In a small bowl, whisk together water and cornstarch until smooth then pour into berry mixture. Allow to boil until thickened about 1 minute. Remove from heat and cool slightly.