Whole Wheat Pancakes

* 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!

Jump to:

• What you will need
• How to make whole wheat pancakes - Step by step
• Why should you try it?
• Why use whole wheat flour?
• Using sweetener
• Healthy pancake toppings
• FAQs
• Extra tips
• More breakfast recipes
• Recipe
• Feedback

What you will need

Why should you try it?

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. Not sure how to use it? After you have tried these pancakes, give our Healthy Carrot Cake a try.

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

Extra 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 crêpe 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.

More breakfast recipes

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Recipe

[1] Blaak EE et al. (2012) Obes Rev 13: 923-984.
[2] www.nhs.uk/Livewell/Goodfood/Pages/the-truth-about-artificial-sweeteners.aspx