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Whole Wheat Pancakes with Honey and Berries

Elina James
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 1 cup almond milk or any preferred milk
  • 1 large egg (or flax egg for vegan option)
  • 2 tablespoons honey (plus extra for drizzling)
  • 2 tablespoons vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh berries (strawberries, blueberries, raspberries)
  • Optional toppings: chopped nuts, chia seeds, or shredded coconut

Instructions
 

  • In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  • In a separate bowl, combine milk, egg, honey, oil, and vanilla extract. Mix well.
  • Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing.
  • Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
  • Pour ¼ cup batter for each pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and edges look set.
  • Flip pancakes and cook for another 2–3 minutes until golden and cooked through.
  • Serve immediately with fresh berries and a drizzle of honey.