Whole Wheat Pancakes (Clean)

Sundays are for pancakes. I don’t know who came up with it or how it started, but I like it.

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I often need a 2:1 topping to pancake ratio, so the picture above is a lie. I added so much more yoghurt and fruit after the pictures were taken. Oops.

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Ah, that’s better. Whole wheat maca pancakes on a bed of coconut cream and topped with banana slices, raspberries, blueberries, blackberries, raw chocolate sauce, crushed pistachios, gojis, almond flakes and cacao nibs. Topping to pancake ratio: Accurate.


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I usually top my pancake stacks with either homemade yoghurt or chocolate sauce, fruit, and whatever nuts and other stuff I find in my cabinet.



  • I added a teaspoon of Organic Burst maca powder to my pancake mix for that extra kick of energy, but this is completely optional. You can add in whatever flavors you wish. Cinnamon and raisins, chocolate chips, coconut powder, cacao powder, peanut butter, fruit…the possibilities are endless.
  • Also, you could use different flours if you wish. I used whole wheat simply because I want to use up a bag of whole wheat flour that I have, but buckwheat is another one of my favorite choices.
  • Substitute the egg for a chia or flax egg if vegan.

Whole Wheat Pancakes

Serves 2-3 (Makes around 12 small pancakes)


  •  1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda (optional)
  • 1 1/4 cup milk of choice
  • 1 medium egg
  • 1 medium ripe banana, mashed
  • 1 tsp lemon juice or sparkling water (optional)
  • (Coconut oil, for cooking)


  1. In a medium mixing bowl, mix the flour, baking powder, and baking soda together
  2. In a separate bowl, whisk the egg up, and then add the milk, mashed banana, and lemon juice/sparkling water
  3. Pour the wet mixture into the dry and mix
  4. Put a pan on the stove and turn it on to medium/medium-low heat
  5. Add a little coconut oil onto the pan and let it heat up
  6. Place 2 tablespoons of the pancake batter into the middle of the pan and let it cook until golden brown
  7. Use a spatula to flip the pancake over (It’s easier if the spatula is completely underneath the pancake before flipping)
  8. Let the pancake cook on the other side until golden brown
  9. Move onto plate
  10. Repeat steps 5-8 with the rest of the pancakes
  11. Throw on a ton of toppings and serve!


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4 thoughts on “Whole Wheat Pancakes (Clean)

  1. Pingback: 10 Easy Pancake Breakfasts Under 315 Calories ‹ Hello Healthy

  2. Pingback: 10 Easy Pancake Breakfasts Under 315 Calories | Creating Healthy Families

  3. Pingback: 10 Easy Post-Run or Post-Ride Pancake Recipes

  4. Pingback: 10 Easy Post-Run or Post-Ride Pancake Recipes – MapMyRun

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