Whole Wheat Mini Pancakes Recipe – Easy Coconut Oil Breakfast

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Mini Pancakes Recipe – Easy Coconut Oil Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and tackling the day, a quick, healthy breakfast is a must. And honestly? I’ve been obsessed with these whole wheat mini pancakes lately. They’re fluffy, subtly sweet, and come together in under 20 minutes. I first made these when I was craving something comforting but didn’t want the guilt of a super sugary breakfast. They’ve been a family favourite ever since!

Why You’ll Love This Recipe

These aren’t your average pancakes. We’re using whole wheat flour for a boost of fibre, and coconut oil adds a lovely, subtle flavour. Plus, they’re mini! Which means portion control is built right in (and they’re just plain adorable). They’re perfect for a quick weekday breakfast, a fun weekend brunch, or even a little afternoon snack.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful mini pancakes:

• 1 cup wholewheat flour (approx. 120g)
• 1 tsp baking powder (approx. 4g)
• 1 pinch salt
• 2 tbsp brown sugar (approx. 25g)
• 1 tbsp coconut oil (approx. 15ml), plus extra for cooking
• 1 tsp vanilla extract (approx. 5ml)
• Water (approx. ¾ cup – 175ml, or as needed)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Whole Wheat Flour: Benefits & Substitution Options

Whole wheat flour is a fantastic source of fibre, keeping you fuller for longer. If you don’t have whole wheat on hand, you can substitute with all-purpose flour, but the pancakes will be a little less nutritious. You could also try a 50/50 blend of whole wheat and all-purpose for a good balance.

Coconut Oil: Choosing the Right Kind & Its Flavor Profile

I prefer using refined coconut oil for this recipe. It has a neutral flavour, so it doesn’t overpower the other ingredients. Unrefined coconut oil will give a more distinct coconut taste, which is also lovely if you enjoy that!

Brown Sugar: Exploring Different Types & Their Impact

I like light brown sugar for these pancakes, as it adds a gentle molasses flavour. Dark brown sugar will give a richer, more intense flavour. You can even use coconut sugar as a healthier alternative.

Vanilla Extract: Quality Matters!

A good quality vanilla extract really elevates the flavour. It doesn’t need to be super expensive, but avoid anything labelled “vanilla flavouring” – real vanilla is always best.

Water: Temperature & Its Role in Batter Consistency

Room temperature water works best. It helps the baking powder activate properly, resulting in fluffier pancakes. Don’t use ice-cold water!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, whisk together the whole wheat flour, baking powder, salt, and brown sugar until everything is nicely combined. This ensures the baking powder is evenly distributed, giving you consistent fluffiness.
2. Add the coconut oil and vanilla extract to the dry ingredients. Now, gradually pour in the water while whisking continuously. You want to create a thick, smooth batter – not too runny, not too thick.
3. Heat a non-stick pan over medium heat. A well-heated pan is key to preventing sticking! Lightly grease it with a little coconut oil.
4. Pour tablespoon-sized portions of batter onto the hot pan. You should get quite a few mini pancakes from this recipe.
5. Cook for about 2-3 minutes, until bubbles start to form on the surface. This is your cue to flip them! Cook the other side until golden brown.

Expert Tips

Want to take your mini pancake game to the next level? Here are a few of my go-to tips:

Achieving Fluffy Pancakes

Don’t overmix the batter! A few lumps are okay. Overmixing develops the gluten in the flour, resulting in tough pancakes.

Preventing Sticking: Pan Temperature & Oil Usage

Make sure your pan is properly heated before adding the batter. And don’t skimp on the oil – a light coating is essential.

Batter Consistency: Knowing When It’s Just Right

The batter should be thick enough to hold its shape when dropped onto the pan, but still pourable. If it’s too thick, add a tablespoon of water at a time until you reach the desired consistency.

Variations

These mini pancakes are a blank canvas for your creativity!

Vegan Mini Pancakes

Simply substitute the coconut oil with a vegan butter alternative and ensure your vanilla extract is vegan-friendly.

Gluten-Free Mini Pancakes (Flour Alternatives)

Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works really well.

Spice Level: Adding Cinnamon or Cardamom

My friend, Priya, loves adding a pinch of cinnamon or cardamom to the batter for a warm, fragrant twist. It’s delicious!

Festival Adaptations: Diwali or Holi-Themed Toppings

During Diwali, we love topping these with chopped nuts and a drizzle of honey. For Holi, a sprinkle of colourful edible glitter is a fun addition!

Serving Suggestions

These are fantastic on their own, but even better with toppings! Try fresh fruit, a dollop of yogurt, a drizzle of maple syrup, or a sprinkle of chopped nuts. A little bit of mango pulp is amazing with these.

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

Got questions? I’ve got answers!

What is the best flour to use for healthy pancakes?

Whole wheat flour is a great choice for added fibre and nutrients. But you can also experiment with other flours like oat flour or spelt flour.

Can I make this batter ahead of time?

Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before cooking.

How do I prevent my pancakes from being too dense?

Don’t overmix the batter, and make sure your baking powder is fresh.

What are some healthy topping ideas for these mini pancakes?

Fresh fruit, yogurt, nuts, seeds, and a drizzle of honey or maple syrup are all great options.

Can I use a different oil instead of coconut oil?

Yes, you can! Vegetable oil, canola oil, or melted butter will all work. But coconut oil adds a lovely flavour that I really enjoy.