Healthy & Special Diets > High-Fiber Recipes > High-Fiber Breakfasts > Whole Wheat Pancakes with Fruit

High-Fiber Whole Wheat Pancakes with Berries

Start your day with these delicious and nutritious high-fiber whole wheat pancakes, topped with fresh berries for an extra boost of vitamins and antioxidants. Perfect for a healthy and satisfying breakfast.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 1 cup Whole Wheat Flour
  • 1/4 cup Oat Bran
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1 Egg
  • 1 cup Milk (dairy or non-dairy)
  • 1 tablespoon Honey
  • 2 tablespoons Melted Coconut Oil or Butter
  • 1 cup Fresh Berries (blueberries, raspberries, strawberries)
  • 1 tablespoon Optional: Chia seeds or Flax seeds

Step 1: Preparing the Batter

In a large bowl, whisk together the whole wheat flour, oat bran, baking powder, salt, and chia or flax seeds (if using). This ensures that the dry ingredients are evenly distributed for a consistent pancake texture.

Step 2: Adding the Wet Ingredients

In a separate bowl, whisk together the egg, milk, honey, and melted coconut oil or butter. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in tough pancakes. A few lumps are okay.

Step 3: Cooking the Pancakes

Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges begin to set.

Step 4: Serving and Enjoying

Serve the whole wheat pancakes immediately, topped with fresh berries. You can also add a drizzle of honey or maple syrup, if desired. These pancakes are best enjoyed fresh.

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 180-220 kcal
  • Fiber: 4-6g
  • Protein: 6-8g
  • Carbohydrates: 25-35g
  • Fat: 6-10g

Note: Values are approximate and may vary depending on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

Using whole wheat flour instead of white flour significantly increases the fiber content of these pancakes. Fiber aids in digestion, promotes satiety, and helps regulate blood sugar levels. Adding oat bran, chia seeds or flax seeds further boosts the fiber content. Enjoy in moderation as part of a balanced diet.

← High-Fiber Trail Mix Homemade High-Fiber Hummus with Whole Wheat Crackers →

FAQ

  • Can I use almond flour instead of whole wheat flour?

    Almond flour can be used, but the texture will be different. You may need to adjust the liquid to achieve the desired consistency. Almond flour pancakes will also have a lower fiber content.
  • Can I make these pancakes vegan?

    Yes, substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken). Also, use a plant-based milk alternative.
  • How can I store leftover pancakes?

    Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, microwave, or skillet before serving.