Fruity Whole Wheat Pancakes: A Healthy & Delicious Breakfast
30 minutes
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About Fruity Whole Wheat Pancakes: A Healthy & Delicious Breakfast
Wake up to the irresistible aroma of fluffy whole wheat pancakes bursting with natural fruit sweetness! These aren't your average pancakes – they're a healthy and delicious breakfast or brunch that everyone will adore.Imagine vibrant fruit juice replacing ordinary water, creating a delightful flavor explosion. Whole wheat flour adds a nutritional boost, while grated coconut, cinnamon, and a hint of black pepper bring a unique twist.Top these golden delights with chocolate chips and fresh fruit for an extra special treat that will make your taste buds sing!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1/2 cup Milk Powder
- 1/4 cup Coconut fresh, grated
- 2 tsp Sugar brown
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Cinnamon ground
- 1 tsp Pepper black, crushed
- 1 Tbsp Sesame Seeds roasted
Wet Ingredients
- 2 tsp Honey
- 3/4 cup Fruit Juice guava, and pomegranate recommended, grape, mixed
For Cooking & Serving
- 2 Tbsp Butter
- 1/4 cup Chocolate Chips for garnish
Instructions
- In a large mixing bowl, combine the whole wheat flour, milk powder, grated coconut, brown sugar, salt, cinnamon, crushed black pepper, and roasted sesame seeds.
- Add the honey and mixed fruit juice to the dry ingredients. Whisk until just combined. Be careful not to overmix, as this can make the pancakes tough. A few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium heat. Add a tablespoon of butter to the pan for each pancake.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes when bubbles start to form on the surface and the edges look set.
- Serve the pancakes immediately. Garnish with chocolate chips and your favorite fresh fruits.
Recipe Notes
Good To Know
- If using fruit syrup, you may not need to add extra sugar.
- For extra crunch, sprinkle finely chopped toasted nuts or seeds (like almonds, pumpkin seeds, or walnuts) onto the pancakes just after pouring the batter onto the pan, pressing lightly so they stick.
- For a vegan version, substitute the milk powder with coconut milk powder or almond flour, and use maple syrup or agave instead of honey.
- To enhance the spiced flavor, try adding a pinch of cardamom or cinnamon to the batter.
Expert Tips
- Don't overmix the batter. A few lumps are okay and will result in fluffier pancakes.
- Let the batter rest for 5-10 minutes before cooking. This allows the gluten to relax and the pancakes to cook more evenly.
- Adjust the heat as needed. The first pancake is often a test; you may need to slightly raise or lower the heat to achieve the perfect golden brown color.
Storage Instructions
- Store leftover pancakes in an airtight container layered with parchment paper.
- Reheat briefly in a toaster or on a dry pan to restore their crisp edges before serving.
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Recipe Nutrition
Calories: 592kcalCarbohydrates: 60gProtein: 14gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gCholesterol: 2mgSodium: 1710mgFiber: 4gSugar: 16g
Geeta Biswas
Articles: 919
5 Comments
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This looks so inviting! I’m eager to try it.
Absolutely scrumptious! Thanks for the recipe.
This is perfect! Can’t wait to taste it.
Yum! This recipe is a must-try.
excellent
