Savor Sunday mornings with a healthy twist on a traditional favorite with these wholesome Old Fashioned Pancakes.

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Pancakes, flapjacks, hotcakes, or whatever you like to call this classic breakfast favorite, have sure come a long way. The traditional breakfast food has evolved into Sheet-Pan Baked Pancakes , Whole-Wheat Vegan Pancakes, we even have Gluten-Free Pancakes with Chocolate Swirl (yum!). But nothing beats Old Fashioned Pancakes.
You will love this recipe because it keeps it simple, like a traditional pancake, but we substitute the usual ingredients with more health-conscious ones. I love the hearty texture that whole wheat offers over all-purpose (AP) flour. I also appreciate how simple these Old Fashioned Pancakes are to make. Sometimes when a “healthier” version is offered I assume it takes more work or some crazy ingredient that I never have on hand. Not with these pancakes though! Piece of (pan)cake! (Sorry, I had to).
Are Old Fashioned Pancakes Healthy?
These Old Fashioned Pancakes are maybe the closest you can get to a “healthy” version of pancakes. We use wheat flour here, which has more fiber, protein, and nutrients than AP flour. We use aluminum-free baking powder which will not only get rid of any metallic taste some of our pancakes and baked goods have, but it is also better for you since aluminum intake is a threat to brain health! Also, instead of sugar, we use honey; almond milk instead of cow’s milk; and coconut oil, over butter, which all have fewer calories and more health benefits than the items they are substituted for. This recipe is vegetarian-friendly, but not vegan or gluten-free.
What makes these Old Fashion Pancakes, well, Old Fashioned?
Traditionally pancakes are made with milk and baking powder to give them that fluffiness we love. When mixed a chemical reaction occurs releasing gas and adding “air” to the batter. (Who doesn’t love a good science lesson?) However, over the years, we have replaced these with other rising or leavening agents, such as buttermilk, as we see in Buttermilk Pancakes. These substances give volume to whatever delicious treat we are preparing.
INGREDIENTS
- 1.5 cups whole wheat flour
- 3.5 teaspoons aluminum-free baking powder
- 1 tablespoon organic raw honey
- 1/4 teaspoon sea salt
- 1.25 cups almond milk unsweetened
- 1 tablespoon coconut oil melted (plus extra for greasing the pan)
- 1 large free-range egg

INSTRUCTIONS
Combine
Whisk together the whole wheat flour, baking powder, honey, and sea salt in a bowl. Add the wet ingredients into the center and stir until just combined for a lumpy batter that promises fluffy pancakes.
Cook
Heat a greased griddle and pour the batter, cooking until bubbles form. Flip and cook until golden brown. Adjust the heat to ensure even cooking without burning.
Enjoy
Serve your wholesome pancakes with a touch of maple syrup or Greek yogurt and berries for a delicious, nutritious start to your day.
Devour!

FAQs & Tips
If you have leftover pancakes feel free to store them in an airtight container or ziplock bag in the fridge for 3-5 days or the freezer for 3 months. You can also make the batter the night before or hours before, cover it tightly, and place it in the fridge.
While you CAN reheat them in the microwave, I prefer popping them in the toaster or in the oven at 350 for about 5 minutes.
First of all, you’re not alone. But it could be the pan is too hot (obvious) or you chose to use butter instead of oil to grease the pan. If you want to use butter you will need to wipe the pan clean with a dry cloth & rebutter (thats a word right?) the pan each time you pour new batter in.
You can easily make these vegan by replacing the egg with a chia or flax egg and substituting the honey with agave.
By having all ingredients at room temperature and not overmixing the batter you will have a better outcome. Also, if you have the time, allow the batter to sit for 10-15 minutes after mixing to thicken.
For pancakes, 375 is the perfect temperature.

Serving Suggestions
For a lovely Sunday breakfast, serve Old Fashioned Pancakes with these cute and healthy Egg Muffins with Ham, Kale, and Cauliflower Rice or Breakfast Burrito Bowls and Watermelon Smoothies.
You can also skip the syrup and top your pancakes with this creamy, sweet Walnut Butter or Cinnamon Roll Homemade Cashew Butter and fresh fruit.


Old Fashioned Pancakes Recipe
Ingredients
- 1.5 cups whole wheat flour
- 3.5 teaspoons aluminum-free baking powder
- 1 tablespoon organic raw honey
- 1/4 teaspoon sea salt
- 1.25 cups almond milk unsweetened
- 1 tablespoon coconut oil melted (plus extra for greasing the pan)
- 1 large free-range egg
Instructions
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In a large mixing bowl, whisk together the whole wheat flour, baking powder, honey, and sea salt. Creating a well in the center of your dry ingredients adds a touch of culinary technique that ensures even mixing.
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Pour the almond milk, melted coconut oil, and egg into the well. Stir the mixture gently until just combined. Remember, a few lumps are fine in pancake batter; overmixing can lead to less fluffy pancakes.
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Preheat a non-stick griddle or pan over medium heat. Lightly grease the surface with a bit of coconut oil to prevent sticking and to add a hint of coconut flavor.
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For each pancake, ladle approximately 1/4 cup of batter onto the griddle. Cook until you see bubbles on the surface and the edges appear set, about 2 to 3 minutes. This is your signal to flip.
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Flip the pancakes with a spatula and cook until the second side is golden brown, another 2 to 3 minutes. Adjust the heat as needed to prevent burning.
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Serve the pancakes hot, with a drizzle of pure maple syrup or a dollop of Greek yogurt and fresh berries for a balanced meal.
Nutrition
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