The BEST and easiest recipe for these delicious (and actually nutritious) wholewheat dairy-free pancakes that are perfect for breakfast or a snack for babies, toddlers and the whole family.
Pancakes are one of my favorite snacks to make. Mainly because they are so easy to make but also because I usually have all the ingredients at home on any given day.
Another thing that makes pancakes THE snack at our house is the fact that each of us can choose our own toppings and/or fillings so we can all have a different version.
But traditional pancakes are not really that nutritious so when I make them, I go for a version that's just as tasty but with more nutrients.
I swap out the non-nutritious white flour with other grains or wholewheat flour, and substitute cow's milk for a plant-based one. The latter mainly because my husband and I are not big fans of milk.
And the end result was just spot on. I can honestly say that these pancakes are the easiest I have ever made. It amazed me how they don't stick to the pan even the slightest bit and are so simple to make.
Needless to say they have come to the top of our quick and easy sweet tooth meals.
Jump to:
Nutrition And Ingredients
Wholewheat Flour
- I usually go for wholegrain spelt flour because it is far more digestable than regular wheat flour, especially for babies and toddlers. Unfortunately it is not always available and not every store sells it so wholewheat flour is a great alternative.
- Wholewheat flour contains far more nutrients than regular white flour that is usually used for baking. These nutrients include minerals such as iron, magnesium and manganese but also complex carbohydrates and fiber.
Rolled oats
- Rolled oats are a great ingredient to use for baking because they can be blended into a really nice oat flour that contributes nicely to the whole nutritional content of the dish.
- Rolled oats contain a good amount of essential minerals such as potassium and magnesium and are also a great source of fiber and complex carbohydrates.
Eggs
- I always look for either organic ones or free-range ones to be sure that the chickens have not been treated with any hormones, antibiotics or preservatives.
- Eggs are a great source of B vitamins, especially choline, as well as protein.
Oat milk
- Oat milk is not the most nutritious milk you can use for baking unless it's fortified. So if you're planning to serve these to babies and/or toddlers, I would recommend using whole animal milk. But the beauty of these pancakes is that you can make them with either milk and they turn out great either way.
- Another option to build up on nutrient, fat and calorie content is to use fortified plant-based milk here and then as toppings or fillings of the pancakes add some nut butters or some other high-calorie and high-fat ingredients.
- My husband and I don't consume much animal-based milk, so when making these pancakes for the whole family I use oat milk and then add some Healthy Nutella or maybe Homemade Hazelnut Butter for my son.
How to make these pancakes?
Barely 5 minutes of prep time and about 15 minutes of cooking time to make 10 of these delicious and simple Whole Wheat Dairy-Free Pancakes.
Prepare the batter. Put all ingredients in a blender. Mix until you get a smooth but a little bit thicker batter than "normal" white flour pancakes.
Prepare the pan. Put a pan over high heat until it warms up. Turn the heat to medium and add a little oil to barely grease the pan. I use a silicone brush to brush the pan with olive oil evenly.
Make the pancake(s). I use a ladle filled to the top to transfer the batter to the pan. Make sure that the whole surface of the pan is covered with a thin layer of the batter. Cook for 30 seconds - 1 minute on one side. You will easily see when the batter has cooked on that side and simply turn it over (this is the best spatula I use, made of silicone so it doesn't damage the pan and keeps the pancakes in shape). The batter consistency is non-sticky so you should easily be able to turn the pancake to the other side. Cook the other side for another 30 seconds.
Cool. Transfer to a plate to cool.
Repeat with the rest of the batter.
Top with your favorite toppings.
What To Watch Out For To Make These Pancakes Perfect
Choose the perfect pan. If possible, make sure you are using a non-sticky (but also non-toxic) pan. That way you will need minimal oil and the pancakes will bake more quickly and evenly. And be easier to turn.
Make the perfect consistency batter. When preparing the batter and once you mix all the ingredients, it should be a little bit thicker than you would have for "regular, white flour" crepes.
Know just how much batter makes one pancake. Use a consistent amount of batter and tilt the pan so that it spreads evenly across the surface of the pan. The first pancake of any batch is always the tester so don't worry if that one isn't perfect!
How to serve to babies & toddlers?
Babies
- Omit the salt in the recipe because babies should only have 400mg sodium or less per day
- 6-9 month old – cut the pancakes in length and width of your index finger so they can easily grab them
- 9 month+ or pincer grasp – you can cut into smaller bite size pieces, the size of your pinky fingernail if you prefer
- You can serve these with a thin smear of nut butter (nut butters are choking hazards so be careful to spread it thinly) and fruit mashed or cut up age appropriately
Toddlers
- You can basically serve them the same as for adults, but instead of rolling them up you may want to fold them into triangles like in the picture below so they can grab it more easily. Also serve with nut butter and fruit.
Possible Pancakes Variations
Use animal-based milk. As mentioned above, you can use animal-based milk if you prefer, and especially if serving to babies and toddlers.
Add some other flavors. If you want to spice up your pancakes a bit, add some flavorings of your choice. Some of my favorites are coconut flakes, cinnamon and cocoa powder.
Use coconut oil for baking. I prefer to use olive oil when making these pancakes because I find coconut oil has too strong of an aroma. But you can use any oil (or even fat like butter) of choice.
Can you freeze them?
Yes. They are great to freeze and then you can defrost them one by one for quick baby or toddler snacks as you need them.
Layer them between greaseproof paper one by one and place them in a freezable container (we use these sustainable glass ones which are great for baking also).
To defrost I pop them in the toaster on a defrost setting or if I remember to do this sooner then put them in the fridge and then reheat in toaster for a minute (but not toast them obv). Or you can place them in a warm oven for a few minutes.
Other Pancakes Recipes
Recipe
Wholewheat Dairy-Free Pancakes
EQUIPMENT
- Silicone Brush
- Pyrex Bakeware and Storage Containers
Ingredients
- 4 eggs
- 13.5 fl oz oat milk 400 ml
- 4 tbsp rolled oats
- 7 oz whole wheat flour 200 g
- pinch salt omit for babies
Instructions
- Put all ingredients in a blender.
- Mix until you get a smooth batter.
- Put a pan over high heat until it warms up, then reduce heat and add just enough oil to grease the surface of the pan.
- Use a ladle to pour the batter into the pan. Make sure that the whole surface of the pan is covered with a thin layer of batter.
- Cook for 30 seconds - 1 minute on one side then flip and cook for another 30 seconds.
- Repeat with the rest of the batter.
Notes
- If possible, make sure you are using a non-sticky pancake pan for these pancakes. This way you will need minimal oil to grease the pan and the pancakes will bake more quickly and evenly.
- When preparing the batter and once you mix all the ingredients, it should be a little bit thicker than you would have for "regular, white flour" pancakes.
- Tilt the pan to spread the batter evenly in a thin layer all over the surface of the pan.
- Serving to babies – omit salt from the recipe. For 6-9 month old – cut the pancakes in the length and width of your index finger. For 9 month+ or pincer grasp – you can cut into smaller bite size pieces, the size of your pinky fingernail. You can serve these with a thin smear of nut butter (nut butters are choking hazards so be careful) and fruit mashed or cut up age appropriately.
- Serving to toddlers – serve them the same as for adults, but instead of rolling them up you may want to fold them into triangles so they can grab it more easily. Also serve with nut butter and fruit.
- Freezing – layer them between greaseproof paper one by one and place them in a freezable container up to 3 months. Defrost in fridge or toaster with defrost setting until defrosted but not toasted.
Leave a Reply