Looking for a healthy pancake recipe? These whole wheat pancakes are soft and fluffy. A wholesome breakfast is on the table in less than 30 minutes. Be sure to watch the video!
Estimated reading time: 4 minutes
- Watch Wheat Pancake Video
- My Tried and True Tips
- Whole Wheat Pancakes Recipe
Whole Wheat Pancakes are always my brunch-time favourite. They add a great variety to the breakfast table. Kids in the family love them to the core.
If you assume that whole wheat flour might compromise the taste of the pancakes, let me prove you wrong.
These pancakes are pillowy, tasty, and fluffy, with a delicious nutty taste.
The Whole Wheat Flour
What kind of whole wheat flour is the best for making pancakes?
- Any variety of packaged whole wheat flour ( gehun atta ) is good to use. Make sure it is not coarse in texture and has no other flours mixed in it. I would not suggest using multigrain flour for this pancake recipe.
- Unlike popular belief, you can use wheat flour for baking purposes. It lends a delicious nutty, and earthy taste to the cakes. Try my Eggless Wheat Cake Recipe .
The Buttermilk
- If you can get packaged buttermilk or a homemade batch of buttermilk, nothing like it.
- To quickly make buttermilk for pancakes, combine 1 Cup of lukewarm milk with a teaspoon of white vinegar, stir, and let it sit at room temperature for 15 – 20 minutes.
- Once the milk curdles and the whey water starts separating, use the liquid to make pancake batter.
Watch Wheat Pancake Video
Serving Suggestion
There are zillion ways to serve whole-wheat pancakes. But a few of my favourites are:
- drizzle organic honey or maple syrup over the piping-hot pancakes
- a tablespoon of butter followed by a drizzle of honey.
- chocolate sauce and maple syrup
- peanut butter and maple syrup
- a bowl of summer fruit salad .
- Nutella and whipped cream
Pancake Recipe Variations
Additional toppings like fresh chopped berries (blueberries, strawberries, etc.) or dark chocolate chips to the batter are also a great idea.
- For Gluten-Free Pancakes , use almond flour or any other gluten-free flour in the same quantity as whole wheat flour.
- For Vegan Pancakes , follow my vegan apple pancake recipe .
- For Eggless Pancakes , use ¼ cup thick yoghurt for each egg or 1 tablespoon of flaxseed powder.
My Tried and True Tips
- To prepare the buttermilk from scratch at home, use room-temperature milk.
- Make sure all the ingredients for the pancakes are at room temperature . Cold ingredients make the texture of the pancakes a bit tough.
- Do not mix the batter for too long. Else, you might end up with chewy pancakes. The moment all the ingredients are combined well, and no streaks of flour remain in the batter, stop mixing.
- The batter for these healthy whole wheat pancakes is on the lumpy side. Allow the batter to rest for 5 – 10 minutes before making the pancakes. Be assured this trick will always yield soft and fluffy pancakes.
- Let the air bubbles appear on the surface of the pancakes while cooking, then flip it to cook from the other side (you can see the same in the video as well).
- I like thick pancakes, but if you prefer thinner pancakes, add a bit more buttermilk or milk to the batter.
More Breakfast Recipes
- Chewy Granola Bars
- Mango Oats Smoothie
- Date Coffee Milkshake
- Indian Style Shakshuka
- Spinach Corn Sandwich
- Overnight Oats (4 Flavors)
- Cheese Potato Tray Bake
Ingredients
- ▢ 1 Cup Whole Wheat Flour
- ▢ 1 egg, at room temperature
- ▢ ¼ teaspoon salt
- ▢ ½ teaspoon baking powder
- ▢ ¼ teaspoon baking soda
- ▢ 1 tablespoon olive oil
- ▢ 1 tablespoon brown sugar
- ▢ 1 teaspoon vanilla extract
- ▢ 1 Cup buttermilk ( see recipe notes )
How To Serve Pancakes
- ▢ Organic honey
- ▢ 1 tablespoon butter
Instructions
How To Make Buttermilk
- To prepare the pancake, first prepare the buttermilk.
- In milk stir vinegar or lemon juice, let it sit at room temperature for 5 – 10 minutes. You will notice milk will cuddle. This is the buttermilk you require for the pancake.
How To Prepare Batter
- Next sift together flour, baking powder, soda, salt, brown sugar in a mixing bowl.
- Whisk together in a separate bowl egg, buttermilk, olive oil and vanilla essence for 5 minute or till combined well.
- Now make well in the centre of the flour mixture, add the liquid ingredients and gently fold till all combined well. No streaks of flour should remain in the batter.
- Let the batter rest for 5 – 10 minutes.
How To Make Pancakes
- Heat non stick pancake pan over medium heat.
- Grease it with a teaspoon of butter. Pour a large spoonful of batter in the pan. If the batter is not spreading around, gently spread it with the back of the spoon.
- Sprinkle chocolate chips over the pancakes. Cook on one side till air bubbles appear on top and edges turn brown.
- Flip the pancake and cook from the other side. Similarly, cook the remaining pancakes.
How To Serve Pancakes
- Serve the Whole Wheat Pancakes with a drizzle of honey and butter.
- You can serve whole wheat pancakes with fresh fruits.
Recipe Notes:
Nutrition
We follow a strict NO SPAM Policy
Whole Wheat Pancakes Recipe
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
- 1 Cup Whole Wheat Flour
- 1 egg, at room temperature
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1 Cup buttermilk ( see recipe notes )
How To Serve Pancakes
- Organic honey
- 1 tablespoon butter
Instructions
How To Make Buttermilk
- To prepare the pancake, first prepare the buttermilk.
- In milk stir vinegar or lemon juice, let it sit at room temperature for 5 - 10 minutes. You will notice milk will cuddle. This is the buttermilk you require for the pancake.
How To Prepare Batter
- Next sift together flour, baking powder, soda, salt, brown sugar in a mixing bowl.
- Whisk together in a separate bowl egg, buttermilk, olive oil and vanilla essence for 5 minute or till combined well.
- Now make well in the centre of the flour mixture, add the liquid ingredients and gently fold till all combined well. No streaks of flour should remain in the batter.
- Let the batter rest for 5 - 10 minutes.
How To Make Pancakes
- Heat non stick pancake pan over medium heat.
- Grease it with a teaspoon of butter. Pour a large spoonful of batter in the pan. If the batter is not spreading around, gently spread it with the back of the spoon.
- Sprinkle chocolate chips over the pancakes. Cook on one side till air bubbles appear on top and edges turn brown.
- Flip the pancake and cook from the other side. Similarly, cook the remaining pancakes.
How To Serve Pancakes
- Serve the Whole Wheat Pancakes with a drizzle of honey and butter.
- You can serve whole wheat pancakes with fresh fruits.
Video
Notes
Nutrition
I am sharing a family favourite aloo pakora recipe , also known as Fulori. They are extra crunchy, vegan, and deliciously addictive . Be sure to watch the video!
- What is ‘Aloo Pakora’?
- Fuluri Style Aloo Pakora
- Ingredients Required
- Vrat Special Aloo Pakora
- Watch Aloo Pakora Video
- Serving Suggestion
- More Indian Snack Recipes
- Aloo Pakora Recipe
What is ‘Aloo Pakora’?
Aloo Pakora is a vegetarian Indian potato fritter. ‘ Aloo’ is the Hindi term for potatoes, and ‘pakora’ is for deep-fried fritters. It is one of the most popular Indian snacks.
The key ingredients of aloo pakora are potatoes, gram flour (besan), salt, and spices.
Recently, this Indian snack has been on the favourite list of chefs and food lovers all over the World. Reason:
- gluten-free
- easy to customize
- vegan and vegetarian
- crispy, crunchy, and tasty
- perfect finger food with spicy dips
Fuluri Style Aloo Pakora
This aloo pakora recipe is inspired by the Fuluri. It is a Bengali-style potato fritter.
Later after a discussion with many other food lovers, I learned that fuluri is enjoyed in many cities of India as a snack. And has different regional names – aloo pakora, aloo fulori, fuluri, phuluri, and many more.
If you also happen to know another regional name of this dish, please share it with us in the comment section.
How is aloo ki fulori any different from the regular aloo pakora?
To my knowledge, fulori is prepared with a combination of different flours (gram flour, buckwheat flour, rice flour) vegetables, and potatoes, and is tiny, bite-size. Whereas, aloo pakora is made by dipping round slices of potato in gram flour batter and then deep-fried.
In simple words, both are two different ways to enjoy the goodness of deep-fried potatoes with spicy chutney for a teatime snack.
I learned this aloo fulori recipe when we were enjoying a countryside lifestyle in the Kumaon hills. At the railway station in our town, there used to be one tiny food cart selling these coin-sized fritters.
Ingredients Required
- Potato: Boiled and roughly mashed potato with lumps. Make sure the potatoes are not watery. Hard-boiled, unsweetened potatoes are the best.
- Gram Flour : It is the key ingredient of any Indian pakora recipe. Also known as besan or chickpea flour. A plant-based, vegan, gluten-free flour with a nutty taste.
- Rice Flour: It gives a crunch to the pakora. Substitute rice flour with all-purpose flour or corn starch.
- Spices: Red Chili Powder, Turmeric, Chaat Masala, Cumin Powder
- Green Chili : Gives spiciness to the pakora. Use mildly spicy chillies like cayenne, jalapeno, or any variety of large, subtly warming chilies.
- Fresh Coriander: Adds freshness
- Cooking Oil: For deep frying pakora vegetable oil, refined oil, canola oil, or mustard oil are a perfect choice.
- Optional Ingredients: Onion (finely chopped), Ginger (grated)
Vrat Aloo Kuttu Pakora
Vrat Special Aloo Pakora
If you want to try the sattvic style aloo pakora recipe for Navratri fast then follow these tips.
Use only buckwheat flour. Do not add gram flour or rice flour.
Abstain from adding – onion, garlic, turmeric, gram flour, vegetable oil, and regular table salt (instead use rock salt).
All you need to do is combine boiled potato with buckwheat flour (kuttu atta), rock salt, fresh coriander, and green chilli. Combine the ingredients nicely as suggested in the pakora recipe. Then deep fry in the ghee (clarified butter) till crisp and golden from the outside and fully cooked from the inside. Serve them with farali chutney of your choice.
Watch Aloo Pakora Video
Serving Suggestion
A cup of masala chai and pakora are the two Indian teatime favourites. It is one of the best finger foods that can be enjoyed easily while on the go or at a street food joint. All you need on the side is a spicy Indian chutney.
Aloo Pakora or any other vegetable pakora tastes delicious with green chutney . It is a must-serve dipping sauce with fried fritters.
Pakora tastes good with a refreshing, cooling dipping sauce like tzatiki or mint yogurt dip.
More Indian Snack Recipes
- Corn Chaat
- Veg Cutlet
- Peanut Chaat
- Potato Chips
- Matar Kachori
- Aloo Tikki Chaat
- Cheese Chilli Bajji
- Potato Bread Roll
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 3 – 4 potato, boiled
- ▢ ⅓ Cup gram flour (besan)
- ▢ 2 tablespoon rice flour
- ▢ 1 tablespoon green chili, chopped
- ▢ 1 teaspoon turmeric
- ▢ 1 teaspoon red chili powder
- ▢ 2 teaspoon Chaat masala
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ ¼ Cup fresh coriander, chopped
- ▢ 1 teaspoon salt or to taste
- ▢ 2 Cup refined oil or mustard oil, deep frying
Instructions
- First, boil the potato in a pressure cooker for 2 whistles over medium heat. Or boil them in a microwave.
- We do not require watery or mushy potatoes. Boiled potatoes need to have a firmness to them. Remove the skin of the potatoes and allow them to cool so that they become easy to handle.
- Transfer boiled potato to a bowl. Roughly mash them using a fork or potato masher.
- Heat oil in a deep frying pan over medium flame.
- Add remaining ingredients except for oil to the mashed potatoes. Combine all the ingredients together. Do not mash potatoes for too long or too hard. Once all the ingredients are combined well, stop mixing.
- Once mixed, take a pinch or coin size portion of pakora mixture and slide it into the hot oil. Don’t bother much about the shape of the fritters. Use the tip of your fingers to pinch a portion and then drop it into the frying pan.
- Fry aloo pakora in small batches till crisp and golden from all the sides.
- Transfer fried pakora into a plate lined with a paper towel or colander to absorb the excess oil.
- Serve Aloo Pakora hot sprinkled with chaat masala along with green chutney .
Recipe Notes:
- For this aloo pakora recipe, I boil the potatoes the previous day or the night before and keep them in the refrigerator. It saves a lot of time, and potatoes are much easier to handle.
- Do not bother about the shape of the pakora, they are bite-size and uneven. Do not make them too big.
- For deep frying, canola oil, rice bran oil, mustard oil, or vegetable oil are perfect.
Nutrition
We follow a strict NO SPAM Policy
