Whole Wheat Cornmeal Pancakes
Shake up your pancake routine this week by adding whole wheat cornmeal pancakes to your breakfast menu! These pancakes are easy to prepare, wholesome, and make for excellent meal prep. At Fit Foodie Finds, we know how to make pancakes that will delight your taste buds. After whipping up these delicious cornmeal whole wheat pancakes, be sure to check out our healthy carrot cake pancakes, 3-ingredient almond flour pancakes, and healthy chocolate chip pancakes for more tasty options.
One of the reasons I truly enjoy my job is the daily challenges I face. I remember my corporate job right out of college, feeling bored and unfulfilled. I would count down the hours until 5 PM, and the workdays felt endless. While working in the health and fitness industry, I realized I lacked the passion I have now with Fit Foodie.
Presenting: Whole Wheat Cornmeal Pancakes!
Pancakes are simply the best! You are going to love these fluffy creations! After testing these pancakes four times, I can assure you they only got better with each batch. Initially, we experimented with gluten-free flour, but the truth is that these whole wheat pancakes need gluten for the perfect texture. If you’re seeking a gluten-free pancake option, take a look at our 3-ingredient almond flour pancakes.
The Magic of Cornmeal
Let’s dive deeper into the deliciousness of cornmeal whole wheat pancakes! Cornmeal is a versatile ingredient that can be transformed into cornbread, muffins, and even polenta. It adds a delightful crunch and texture to meals. What I love most about these pancakes is their wonderful balance of sweet and savory flavors. You can enjoy them topped with maple syrup for a sweet treat or cheese for a savory option. The possibilities are endless, whether you prefer a sweet or savory breakfast!
Pancakes 101: Pantry Staples
If pancakes are a favorite in your home, make sure your pantry is stocked with essential ingredients for effortless pancake-making. Here’s what you’ll need:
- White whole wheat flour
- Almond flour
- Baking powder
- Baking soda
- Coconut sugar
- Cornmeal
- Maple syrup
Cooking the Perfect Pancake
Many people say that the first pancake is always a fail, so don’t fret if yours doesn’t turn out perfectly! To cook the ideal pancake, heat a skillet or cast iron skillet over medium heat. Add cooking spray, butter, or coconut oil to the pan. Once fragrant, pour in a heaping 1/3 cup of batter. Wait for the batter to bubble before flipping! Cook for an additional 1-3 minutes until golden brown.
Freezing Pancakes for Later
Can you freeze pancakes? Absolutely! Let the pancakes cool completely, then wrap them individually or in pairs with plastic wrap. Seal the pancakes in a gallon-sized freezer bag and freeze for a delicious and convenient breakfast option. When you’re ready to enjoy them, simply unwrap and pop them in the toaster for a quick and delicious meal.
Enjoy Your Cornmeal Whole Wheat Pancakes!
Now that you know how to make these delightful cornmeal whole wheat pancakes, it’s time to enjoy them! Whether you prefer them sweet or savory, these pancakes are sure to please everyone at the breakfast table. Happy cooking!
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Whole Wheat Cornmeal Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Shake up your pancake routine this week by adding whole wheat cornmeal pancakes to your breakfast menu! These pancakes are easy to prepare, wholesome, and make for excellent meal prep. At Fit Foodie Finds, we know how to make pancakes that will delight your taste buds.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/4 cup nonfat plain Greek yogurt
- 1/4 cup honey
- 3/4 cup unsweetened almond milk
- 2 tablespoons melted coconut oil
Instructions
-
Prepare the Wet Ingredients
In a medium-sized bowl, whisk together all the wet ingredients, excluding the melted coconut oil. Combine ingredients thoroughly for a smooth mixture. -
Combine the Dry Ingredients
In a large bowl, whisk together the dry ingredients thoroughly to ensure there are no clumps and everything is evenly mixed. -
Mix Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients and stir everything together until it forms a smooth batter, being careful not to overmix; a few lumps are okay. -
Add the Coconut Oil
Now, add the melted coconut oil to the batter. Mix gently until the oil is fully incorporated into the pancake batter. -
Heat the Pan
Place a frying pan over medium heat. Lightly spray it with coconut oil cooking spray to prevent sticking. -
Cook the Pancakes
Using a measuring cup, scoop 1/3 cup of the batter onto the heated pan. Cook the pancake for about 2-3 minutes on one side, or until you see bubbles forming on the surface, then flip it and cook for another 2-3 minutes until it’s golden brown. -
Serve
Once cooked, remove the pancake from the pan and keep it warm while you repeat the process with the remaining batter. Serve your whole wheat cornmeal pancakes warm, topped with your favorite syrup or fruit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 337 kcal
- Sugar: 28g
- Fat: 10g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 9g