Whole Wheat Puff Pancakes That Keep You Full
I remember the first time I had these at my sister-in-law’s house, many years ago when my oldest was just a baby. They looked so beautiful and fun—I couldn’t wait to try them! At the time I didn’t understand why after one slice I was still hungry. Back then, I didn’t understand the importance of nutrient-dense ingredients.
Her recipe was different than the one I’m about to share with you. Over the years, I’ve learned what matters to me in a meal—especially breakfast. It has to be satisfying and filling. I don’t want to be hungry an hour after eating. That’s the worst! (Well, second worst… food that makes my belly bloat like a balloon takes first place—but we’re not getting into that right now lol.)
By using whole wheat (and sometimes I add milled rye for variety!), your body actually recognizes the nutrients and sends a signal to your brain—ding!—“We’re full. Got eat we need stomach! Stop eating.” There are actual names for those nifty messengers, but we’re not all scientific round here. I like to keep things plain and simple so you can stay focused ;)
And let’s be real—when you’re feeding a family like mine, aka (teenage boys), meals have to do double duty: fuel their growing bodies and stay pocketbook-friendly. I often chuckle when people say eating healthy is expensive. Ha! Clearly they’ve never seen kids go through a box of Froot Loops. Now that, my friends, is expensive.
So do yourself a favor and whip up this easy, wholesome meal for breakfast, lunch, or dinner! I’m sharing a double portion—enough for two 9x13 pans—which feeds my crew for two meals. You can also freeze and reheat them, but trust me, they’re best fresh.
Whole Wheat Puff Pancakes
Makes two 9x13 pans
20 free-range chicken eggs
2 cups raw milk
2 cups whole wheat (or 1 cup whole wheat + 1 cup milled rye)
8 tablespoons raw butter, melted
4 teaspoons vanilla (homemade is so easy!)
1 teaspoon Redmond Real Salt
For the pans:
4 tablespoons raw butter (to melt in the pans while the oven preheats before baking)
Instructions:
Preheat your oven to 450°F.
Place 2 tablespoons of butter in each glass 9x13 pan and pop them in the oven to melt while it preheats.
Meanwhile, whip all the remaining ingredients together.
Pour the batter evenly into your hot, buttered pans.
Bake for 20 minutes.
They will puff up HUGE when you open the oven lol don’t be alarmed– they deflate. My children are always sad that the puff goes down.
Bonus Recipe: Delicious Mixed Berry Syrup
1 tablespoon raw butter
3 cups frozen mixed berries (I love blackberries, raspberries, blueberries & strawberries—it’s the perfect medley!)
Instructions:
Melt the butter in a saucepan over low heat. Add the frozen berries and stir continuously just until warm. Don’t overheat—you want them juicy, not mushy.
Top with raw whipped cream for the final touch!
Savory Twist:
For a fun savory version, sauté some bell peppers, onions, and mushrooms, and sprinkle them on top of the puff pancake instead. So good!
Happy, healthy & easy baking!
Xoxo,
Tasha
