Healthy Whole Wheat Pancakes for Two (Option for Vegan)

A while back, I bought four 5lb bags of Bob’s Redmill 100% Whole Wheat Flour. You may think I’m crazy, but it was a good deal! So, many many months later (possibly nearing one year), I still have three bags. Normally I have a fruit smoothie with flax seed in the morning, but I’ve decided to tackle my cravings for delicious, sweet, filling food by using that whole wheat to make pancakes!
If you like a lot of sweetness, you may want to add more sweetness by substituting the topping for something you’d prefer. As for me, I’m trying to stay away from sugar so this recipe is just sweet enough for my morning breakfast. Also, there’s a whopping 13 grams of protein in it!


1 cup – 100% whole wheat flour
1 cup – vanilla coconut milk
(Add an extra splash for desired consistency)
1 large egg*
1 tbsp – your fav healthy oil
1/2 tsp baking powder**
1/4 tsp baking soda**
Cinnamon for taste
Salt for taste
Drizzle of agave

8 frozen strawberries
Splash of vanilla coconut milk
Drizzle of agave

*Vegans – you know what to do! Substitue with applesauce, greek yogurt, etc. Substitutions are easy. You can’t really mess up pancakes as long as you have the right consistency and proportions.
**Baking powder and baking soda are peculiar to me. I’m still not 100% sure of the difference, but I’ve just used baking powder here. Just a dash. I’ve never had a problem with this as long as you don’t put too much of one of the two powders.

1. Blend all ingredients for the batter in a medium bowl until smooth
2. Heat pan on medium heat with oil, butter, or non-stick spray.
3. Scoop 1/4 cup portions of the patter into the pan and cook until the edges start to cook through and the bubbles on top of the pancakes start to pop. Flip the pancakes and cook until golden brown. Here’s a tip I’m learning: I tend to overcook my pancakes thanks to uneven heat. It’s a pain, but I adjust the heat low when it gets too hot so the pancakes cook slower and don’t burn.
4. Repeat step 3 until all your pancakes are cooked.
5. While you’re making the pancakes, blend in the ingredients for the strawberry topping in a small blender (I use my nutribullet). It’s just enough sweetness to give the pancakes something delicious and gives them the perfect moistness.