Whole wheat pancakes

Are you a planner or go with the flow of things. I belong to the latter….One of my many dreams is to be a perfect planner and organise things to the dot, which i have not achieved till date. After trying to be a good planner for the last 5 years, i gave up and made peace with moving along with the wind.

Over the time i have realised moving along with the wind does have few perks, it lets you unleash your creativity, helps you to be more quick in decision making, lets you complete the task with minimal resources.

Those weekends when you spend lazing infront of netflix with a huge bowl of popcorn and forget all about fermenting the dosa batter, a religious affair in every south Indian home over the weekend, your Monday’s will turn out to be a disaster!! and to add it up if you have an undone laundry and a messy house after Sunday playtime…silents prayers from me to you..On one such Monday out came these pancakes from a completely messy house, piled with toys, no grocery of any basic food items even to dish out upma. After scanning through my pantry, all i found was wheat flour, eggs and milk and all i could think of was pancakes.


The first time i made pancakes was with all purpose flour, which got drained out except the first bite and i had thought to myself to never cook these again. However i could not hold onto this for a long time as there was a whole world filled with pancakes and my kitchen and my taste buds were missing an important dish out.. I gave them another chance as they fall into my bucket of easy, fuss free and most importantly healthy breakfast to start a day or to pack it in kid’s snack box.

Pancakes is a western term for your sweet dosa or wheat flour dosa, with the only change being the addition of egg for that extra structure to hold them firm. You could keep the dry mix ready and add in the wet ingredients to ease your busy work days as well. No soaking,no grinding and most importantly no fermenting for these yummy pancakes. All you need is 10-15 minutes setting time and swirl the batter on the pan, flip and serve with seasonal fruits..

Now doesn’t your Monday look easy to conquer??

Type: Continental

Category: Breakfast

Serves: 3

Time: 20-25 minutes


Dry Ingredients:

1 cup whole wheat flour

1 tsp baking powder

a pinch of salt

3-4 tbspn whole jaggery powder

Wet Ingredients:

1 1/4 cup milk

2 tbspn oil

1 egg

2 tbspn honey

Butter for skillet

Seasonal fruits



  1. Whisk all the dry ingredients – flour,baking powder, salt and jaggery powder in a bowl.
  2. In another bowl, whisk the egg, add the milk, oil and honey and whisk till combined well.
  3. Add the wet ingredients slowly to dry ingredients and mix well till they are nicely combined.
  4. Set aside for 10-15 minutes.
  5. Heat a skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Add the butter and cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
  6. Top it with honey and any seasonal fruits and serve.wholehweat_pancake_3


  1. The pancake batter needs to be thick, first add 1 cup milk, if its very thick add another 1/4 to 1/2 cup.
  2. You can used mashed banana to make it much more healthy and delicious.
  3. Roll in some nutella if packing for kids.





3 thoughts on “Whole wheat pancakes

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