Whole Wheat Pancakes

Whole wheat pancakes are a healthier version of traditional pancakes, using whole wheat flour for a greater fiber intake. Here is the recipe:

Ingredients

• 200 g whole wheat flour
• 2 tablespoons brown sugar (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch of salt
• 1 egg (preferably from organic farming)
• 300 ml milk (can be replaced with almond milk or another plant-based milk for a vegan version)
• 2 tablespoons seed oil or melted butter (for a lighter version, you can use coconut oil or omit it altogether)
• Vanilla extract (optional, to add aroma)

Preparation

1. In a large bowl, mix together the whole wheat flour, brown sugar, baking powder, baking soda and salt.
2. In another bowl, beat the egg and then add the milk and oil or melted butter. If desired, you can also add a little vanilla extract to flavor the batter.
3. Combine the wet ingredients with the dry ingredients and mix until you obtain a homogeneous mixture, but avoid overworking the batter to keep the pancakes fluffy.
4. Heat a non-stick pan and lightly grease it with a little oil or butter.
5. Pour a little batter into the heated pan to form the pancake. You can use a ladle or a coffee cup as a measuring tool.
6. Cook the pancake for about 2 minutes or until you see bubbles forming on the surface and the edges dry slightly, then flip the pancake with a spatula and cook it for another minute on the other side.
7. Repeat the process for all the batter, stacking the pancakes on a plate and covering them to keep them warm.

Serve your whole wheat pancakes with fresh fruit, maple syrup, honey or other toppings of your choice.

Trivia

Pancakes are a dish that lends itself to endless variations. The whole wheat version is appreciated for its fiber content and the characteristic taste given by whole wheat flour. In Italy, these could also be accompanied by a hazelnut and chocolate spread for a delicious and irresistible contrast. Enjoy your meal!