Whole Wheat Vanilla Almond Pancakes

When breakfast becomes a reason to leap out of bed, you know you’ve discovered something special. Forget the ordinary pancake stack—today, we’re whisking up whole wheat pancakes gently kissed by rich vanilla and dotted generously with toasted almonds. It’s not just breakfast; it’s a delicious invitation to savor your morning in a new, flavorful way.

A Taste of Tradition and Wholesome Nutrition

Pancakes boast a culinary history as rich as their flavor, spanning cultures from ancient Greece to classic American diners. This modern twist offers the nutritional benefits of whole wheat flour, abundant in fiber, vitamins, and minerals—keeping you fueled and feeling great all morning long.

Vanilla and Almond: A Culinary Love Story

Vanilla isn’t just a beloved flavor; it’s a testament to centuries of culinary refinement, originating from the vanilla orchids first cultivated by the ancient peoples of Mexico. Its sweet complexity pairs beautifully with almonds, whose earthy crunch brings not just texture but also a wealth of health benefits—from vitamin E to heart-healthy fats.

Mastering Pancake Perfection

Great pancakes begin with great ingredients. A thoughtful mix of whole wheat flour, sugar, baking powder, and a touch of salt creates the perfect canvas. The addition of milk, fragrant vanilla extract, a fresh egg, and butter transforms this canvas into a fluffy masterpiece. Gently folding in toasted almonds elevates these pancakes from good to unforgettable.

Serve with a Smile

Enjoy your pancakes warm, drizzled generously with maple syrup or garnished with fresh berries. Each bite is a moment of morning bliss, reminding you why breakfast truly is the best meal of the day.

Rediscover breakfast joy with Whole Wheat Vanilla Almond Pancakes—because mornings deserve more flavor.

Whole Wheat Vanilla Almond Pancakes

Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Delicious whole wheat pancakes infused with vanilla and slivered almonds.

Ingredients

• 1 cup whole wheat flour

• 2 tbsp sugar

• 2 tsp baking powder

• 0.5 tsp salt

• 1 cup milk

• 1 tsp vanilla extract

• 1 egg

• 2 tbsp melted butter

• 0.25 cup slivered almonds

Directions

• In a large mixing bowl, combine the whole wheat flour, sugar, baking powder, and salt, stirring to blend the dry ingredients well.
• In a separate bowl, whisk together the milk, vanilla extract, egg, and melted butter until you achieve a smooth mixture.
• Gradually pour the wet ingredients into the dry ingredients, stirring the mixture until it just comes together without overmixing.
• Gently fold the slivered almonds into the pancake batter, ensuring even distribution throughout the mixture for added texture.
• Preheat a non-stick skillet or griddle over medium heat, lightly greasing with butter or oil to prevent sticking.
• Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form and the edges look set.
• Flip the pancakes and cook for another 2-3 minutes until lightly browned, adjusting heat as needed to prevent burning.
• Serve the pancakes warm, topping them with your choice of syrup, fresh fruits, or more slivered almonds for added crunch.

Notes

Nutrition Facts

• Serving Size: 1g
• Total number of serves: 4
• Calories: 275kcal
• Fat: 12g
• Saturated Fat: 2g
• Trans Fat: 0g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 380mg
• Potassium: 220mg
• Carbohydrates: 35g
• Fiber: 5g
• Sugar: 6g
• Protein: 8g
• Vitamin A: 100IU
• Vitamin C: 0mg
• Calcium: 150mg
• Iron: 2mg
• Vitamin D: 0mg
• Vitamin E: 1mg
• Vitamin K: 3mg
• Thiamin: 0.5mg
• Riboflavin: 0.4mg
• Niacin: 5mg
• Vitamin B6: 0.1mg
• Vitamin B12: 0mg
• Folate: 30mg
• Biotin: 3mg
• Pantothenic Acid: 0.5mg
• Phosphorus: 100mg
• Iodine: 0mg
• Magnesium: 25mg
• Zinc: 1mg
• Selenium: 5mg
• Copper: 0.2mg
• Manganese: 0.7mg
• Chromium: 0mg
• Molybdenum: 0mg
• Chloride: 0mg

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