* This is a sponsored post for Hermesetas *
Light and fluffy pancakes are a Sunday morning staple and these homemade whole wheat pancakes are high in fibre and low in sugar as we used Hermesetas Granulated Sweetener, so they will keep you fuller for longer. Sunday morning pancakes just got a little bit healthier!
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Why you will love them
- Healthier than most pancakes
- Only 331 calories per portion
- They only take 10 minutes to make
- Have them for breakfast or dessert
Ingredients needed
- Whole Wheat Flour
- Sweetener
- Bicarbonate soda
- Baking powder
- Cinnamon
- Vanilla extract
- Skimmed milk
- 1 egg
- Fat free plain yogurt
A full ingredients list with measurements is in the recipe card below.
How to make whole wheat pancakes - Step by step
One/Two: Combine all the dry ingredients together in a bowl and the wet ingredients in another.
Three: Pour the wet mixture into the dry mixture and whisk until smooth.
Four: Add a couple of sprays of oil or add some butter into a pan and pour in some mixture. Spread it round to desired consistency. Once the mixture starts to bubble (about 1 minute), flip the pancake over.
Five: Serve with toppings (not shown below).
Why use whole wheat flour?
We have made batches and batches of these pancakes over the years and we never get bored of them. They are so simple to make, have a nice nutty texture to them from the whole wheat flour, and make the perfect base to hundreds of amazing topping options.
Using sweetener
We don't like our pancakes overly sweet, but it's important that they do have some sweetness in them, because that's what we love about pancakes right? It's like dessert for breakfast.
Switching sugar to low calorie sweeteners like Hermesetas can reduce your daily calorie intake by 10% and lead to a statistically significant weight loss of 0.2kg (0.44lbs) a week.
We have swapped out the sugar and used Hermesetas Granulated Sweetener in these whole wheat pancakes to make them lower in calories. We use it as a sugar swap in lots of our baking and drinks now and there are lots of Classic Desserts using Hermesetas over on their website.
What is Hermesetas Granulated Sweetener?
You have probably seen Hermesetas on the shelves in the supermarket (it's available in Asda, Tesco, Morrisons and Sainsbury's to name a few), but might not be sure what it is. It's an artificial sweetener and was actually one of the first registered sweeteners in 1932.
It isn't just good as a low calorie option in your baking and drinks (we love making mochas with it), but it can help to control blood sugar too. Studies show that frequent rises in blood glucose levels after meals, due to a ‘nibbling’ eating pattern, can put us at risk of metabolic diseases like obesity, type 2 diabetes mellitus and cardiovascular disease[1].
NHS Choices[2] says: "Like sugar, sweeteners provide a sweet taste but what sets them apart is that, after consumption, they don’t increase blood sugar levels". If I have a sugary breakfast, I find that I have a sugar crash mid-morning. By using Hermesetas, I find that my energy levels are a lot better - not to mention it is saving me a lot of calories.
Healthy pancake toppings
Let’s talk about toppings here. The pancakes themselves are pretty healthy with using whole wheat flour and swapping to a sweetener, but the toppings are where they can easily get unhealthy. When we order pancakes at a breakfast restaurant, they usually come loaded with full-fat whipped cream, drowned in syrup and a token berry on top.
But at home we want to keep them lighter, as we have pancakes every weekend. We topped these with some reduced fat squirty cream (but you could use) 0% Greek yogurt, a little maple syrup and a ton berries. Berries are a must when it comes to pancakes in my opinion.
FAQs
These pancakes are great for batch cooking, as they freeze really well. To freeze them, just place a sheet of baking paper (wax paper) between each pancake and stack. Wrap the stack in foil and then place the stack in a freezer bag. They are best then used within about a month.
Pancakes are a favourite when weaning children. When sliced they make perfect finger food as they are nice and soft and are great for baby-led weaning. Wait until your baby can easily eat solids - we suggest trying him/her on these whole wheat pancakes at around 7-8 months old.
More breakfast recipes
If you’ve tried this whole wheat pancake recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Wholewheat Pancakes
Ingredients
- 125 g (1 cups) Whole wheat flour
- 2 tablespoon Granulated hermestas
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1 teaspoon Cinnamon - (optional, but really tasty)
- 300 ml (1.25 cups) Skimmed milk
- 1 Egg
- 70 ml (0.25 cups) 0% Natural yogurt
- 1 teaspoon Vanilla extract
Instructions
- Combine 125 g Whole wheat flour, 2 tablespoon Granulated hermestas, 0.25 teaspoon Baking soda, 0.5 teaspoon Baking powder and 1 teaspoon Cinnamon together in a bowl .
- Add 300 ml Skimmed milk, 1 Egg, 70 ml 0% Natural yogurt and 1 teaspoon Vanilla extract.
- Whisk until smooth.
- Add a couple of sprays of oil or add some butter into a pan and pour in some mixture. Spread it round to desired consistency.
- Once the mixture starts to bubble (about 1 minute), flip the pancake over. Use a spatula if you aren't confident but I prefer to flip it in the air!
- Serve with toppings of your choice
Recipe tips
- You can easily add different flavours to these whole wheat pancakes. Add cocoa powder if you want a chocolate taste or a little orange juice and zest if you want something citrusy.
- Give these pancakes a little extra texture by mixing some blueberries or chocolate chips in to the mixture.
- The options for toppings are endless. We love berries and a little syrup, but why not try some chunks of apple, or even banana and peanut butter?
- To freeze these pancakes, just place a sheet of baking paper (wax paper) between each pancake and stack. Wrap the stack in foil and then place the stack in a freezer bag. They are best then used within about a month.
- If you are reading this from the UK, then these are the thick America style pancakes, and not our thin crepe style pancakes. The batter is too thick for that and whole wheat flour doesn’t tend to work as well for those. So let’s take the lead from our friends across the pond and dig in to a thick stack of pancakes for breakfast.
- These pancakes are a little dense, as they use 100% whole wheat flour. If that isn't to your taste, then you can use half and half with white flour to lighten it up a bit.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
[1] Blaak EE et al. (2012) Obes Rev 13: 923-984.
[2] www.nhs.uk/Livewell/Goodfood/Pages/the-truth-about-artificial-sweeteners.aspx
Shradha
Its an amazing recipe blog! I am impressed how the recipe is nicely instructed with the nutritional values of the foods. Great recipe :)
Claudia Lamascolo
these are super pretty to eat .. I think my grandson will go crazy over these pretty colors and they are so healthy!
Kristina @ Love & Zest
These pancakes look like a great way to change up breakfast! I love your step by step photos!
Emily Hill
Oh my goodness, these look divine! I love whole wheat pancakes!
Vicky
I love that I can still enjoy pancakes with less guilt. And who needs syrup on top when you have those lovely berries.
Kim Beaulieu
This is my kind of breakfast. I love the fruit over top too!
Mike from Chili Pepper Madness
I've always been a lover of pancakes, especially whole wheat. I love all of the topping options! There's going to be a pancake party in my house now REAL soon.
Traci
I love pancakes and I especially love that you used whole wheat flour for this recipe. That is one of my favorite kitchen hat tricks :) Just pinned this number and can't wait to try your recipe sometime.
Molly
Gotta love those pancakes. Thanks for posting this!
Iryna Bychkiv
Yum! I'd love to start my Sunday with these pancakes! They look absolutely delicious and so fluffy!
Gabi @ Leanjumpstart.com
I love your fiber rich, whole wheat pancakes. Also your topping is amazing Dannii, no matter how dense the pan cakes turn out in... combination with the juicy topping it's perfect:)
Jamie Young
My kiddos start back to school next week and this would be a delicious way to start their first day off right with a good breakfast! Wonderful recipe!
Kristine
These pancakes sound incredible! I would love to sit down to a huge stack of these for breakfast! Yum!
Tracy Koslicki
Wow, love the low calorie option!! Those berries - yummm. What a great breakfast / brunch!
camila
these pancakes sound amazing! What an incredible stack of delicious goodness!!
Danielle Howard
Yumm! I love the color of the berries with these tasty looking pancakes!