Wholewheat Pancake

Wholewheat Pancake


I love this wholewheat p recipe for breakfast as it is quick and I can alter the taste using a variety of small readily available ingredients.

Some of my favourite varieties include adding lemon zest, protein powder to bulk it up for a particularly busy day and a dash of cinnamon for a playful twist.

It is not a mistake the recipe does not include sugar or butter. This pancake is meant to be healthy whilst still being fulfilling. The addition of vanilla extract sweetens things up enough for most – however if you must then use natural honey or fresh fruits that are a mix of citrus, tang and berry goodness.


Wholewheat Pancake
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

This deliciousness of a meal can be had for breakfast or brunch served with berries, cream, honey and the best part is you can pre-mix your dry ingredients and store.

Course: Breakfast
Cuisine: American
Servings: 1 Person
Calories: 356 kcal
  • 1/2 cup Wholewheat flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • pinch Salt
  • 1 Egg separate the white from the yolk
  • 1/4 cup Whole milk I use unsweetened soya milk or Lactose-free milk
  • 1 tsp Vegetable oil
  • 1/2 tsp Vanilla extract
  1. Combine dry ingredients in a bowl using a fork.

  2. Combine milk, oil, egg yolk and vanilla extract in a bowl. Whisk egg whites and set aside.

  3. Pour wet ingredients into dry ingredients. Combine with a fork until well incorporated. 

  4. Fold in egg whites.

  5. Leave batter to rest for 10 minutes while you get your pan and table ready. 

  6. Pour 1/4 of your batter in the hot frying pan (medium heat will do) and flip over when you start to see bubbles on top.

    I use  non-stick pan so I do not use oil but feel free to use a tsp of vegetable oil if needs be.

  7. Repeat until you have used up all the batter.

  8. Serve with toppings of your choice. I secretly prefer cream and orange infused cranberries.

Recipe Notes

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