My Favorite Whole Wheat Pancakes – Egg Free



Mmmm, pancakes….

Is there anyone else who eats pancakes more often for dinner than for breakfast? Because I don’t remember the last time these were breakfast, at least not without first being dinner the night before. Please tell me I’m not alone?

My Favorite Whole Wheat Pancakes - Egg Free
We love to add things to our pancakes, our favorite being frozen blueberries or chocolate chips. If you are going to add toppings, just sprinkle them on once the bubbles start to form on the first side, then flip, being careful not to burn the toppings.
  • 2 tablespoons ground flaxseed
  • 6 tablespoons hot water
  • 1-1/2 cups whole wheat flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly grated nutmeg
  • 1-1/2 cups milk
  • 1 tablespoon real maple syrup
  • 1 teaspoon vanilla
  • butter for pan
  1. In a small bowl combine ground flax and hot water, set aside for at least 3-5 minutes.
  2. In a large bowl, whisk together all dry ingredients.
  3. Add flaxseed mixture, milk, vanilla and syrup and whisk well.
  4. Heat a skillet over medium heat, add butter and allow to melt.
  5. Ladle about ¼ cup of batter onto skillet to make a pancake.
  6. Cook until bubbles break the surface and the underside is golden, abut 2 minutes, then flip.
  7. Cook for about 1 more minute on the second side until golden.


We like to cover our pancakes with a smear of real butter, and sometimes that’s it! If we are going to use syrup then we make sure it’s real maple syrup. I know the other syrups in the grocery store are way cheaper, but that’s because they are made of corn syrup and other crap ingredients that I promise you don’t want in your body! I will sometimes also top my pancakes with plain yogurt or homemade jam.

What’s your favorite way to top a pancake?

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