Light Whole Wheat Pancake Batter
A wholesome and delicious pancake batter made with whole wheat flour for extra fiber and a rich, nutty flavor. Quick to prepare and incredibly versatile, it pairs beautifully with both sweet and savory fillings. A healthier twist on a beloved classic the whole family will enjoy!
🛒 Ingredients
10 servings
- 1 cup (120 g) whole wheat flour
- 1 cup (240 ml) milk
- 1 egg
- 1 pinch of salt
- 1 tablespoon vegetable oil
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Directions
- 1
Add the whole wheat flour, milk, egg, salt, and oil to a blender or mixing bowl.
- 2
Blend or whisk vigorously for about 2 minutes until the batter is completely smooth and lump-free.
- 3
Heat a non-stick skillet over medium heat and lightly grease it with a few drops of oil.
- 4
Pour a ladleful of batter into the center of the skillet and tilt to spread it evenly into a thin round.
- 5
Cook until the edges are set and golden, then flip and cook the other side until lightly browned.
- 6
Fill with your favorite toppings — Nutella and banana, cream cheese with herbs, or ham and cheese all work great.
💡 Chef's Tip
Let the batter rest for 15 minutes before cooking for fluffier results. Swap cow's milk for any plant-based milk to make this recipe dairy-free.
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Same category — Pasta
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