How to make the most Fluffy and healthy Wholemeal Pancakes easy and ready in few minutes!These pancakes are made with whole grain flour and thanks to the milk+vinegar (or buttermilk) adding, they are thick and very moist and tender!This recipe doesn't feature butter for more healthy pancakes, just some vegetable oil in the batter to get moist and soft crumbs. Feel free to substitute the small amount of sugar in the batter with honey or skip it if you use maple syrup on top for a more healthy breakfast!
In a large bowl mix together wholemeal flour, all purpose flour, baking powder, baking soda, sugar and salt until all is well combined.
In a latge pitcher or a mesium size bowl, mix together milk, vinegar, oil, egg and vanilla until well combined.
Gradually pour the milk mix into the flour mix and gently mix with a whisk until combined: be gentle and do not overmix!
Heat a non-stick pan over medium-high heat for about 2 minutes or until is hot but not too much. I decided to not grease the pan with butter for more healthy panacakes: this is up to you! Even wit a non-greased pan, they turn out delicious and very fluffy.
Pour 1/3 cup of batter in the pan and cook over medium-high heat until the bottom is golden and firm but the top is still runny (about 60 seconds).
Flip the pancake and cook for about 70 seconds or until the bottom is golden. The secret for fluffy pancakes is cook them quickly at higher heat and flip them when the top is still runny and not dry! So they will rise more and turn out fluffy in the center and not overcooked.
Stack pancakes on each other so the center of pancakes will keep on cooking completely out of the pan.
Serve immedieately topped with maple syrup, honey, jam...or your favourite topping!
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Notes
You can store pancakes at room temperature for 1 day, in refrigerator for 3 days or in freezer for up to 3 months.