Half Way Healthy Pancakes Recipe

Name: Half Way Healthy Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups whole wheat flour; 1 tablespoon vital wheat gluten flour; 1 ½ cups white flour or 1 ½ cups unbleached white flour; 3 teaspoons sugar; 3 teaspoons baking powder; 1 ½ teaspoons baking soda; ¾ teaspoon salt; ¾ cup Egg Beaters egg substitute; 1 ½ cups buttermilk; 1 ½ cups soymilk; 3 tablespoons vegetable oil; ¾ cup chocolate chips

Servings: persons

1 ½ cups whole wheat flour
1 tablespoon vital wheat gluten flour
1 ½ cups white flour or 1 ½ cups unbleached white flour
3 teaspoons sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
¾ cup Egg Beaters egg substitute
1 ½ cups buttermilk
1 ½ cups soymilk
3 tablespoons vegetable oil
¾ cup chocolate chips

1
Stir together flours, gluten, sugar, baking powder, baking soda, and salt.
2
Beat the egg substitute, buttermilk, soymilk, and oil.
3
Combine wet ingredients to the dry ingredients, and stir until combined, but do not overstir.
4
Pour batter onto a hot griddle using a 1/3 measuring cup.
5
You should get around 21 pancakes from this method.
6
Serve with a spray of smart balance and your favorite sugar free pancake syrup (not included in nutritional info).
7
Spread leftover onto a cookie sheet and freeze for several hours.
8
Once frozen place into a freezer bag for quick breakfasts during the work week.

1353

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups whole wheat flour, 1 tablespoon vital wheat gluten flour, 1 ½ cups white flour or 1 ½ cups unbleached white flour, 3 teaspoons sugar, and more.

Yes, Half Way Healthy Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Half Way Healthy Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions