Recipe description
June 29, 2026
Healthy whole-grain pancakes
Wholesome, fiber-rich pancakes that support gentle digestion and steady morning energy.
Whole Grains
High Fiber
92%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: egg, milk, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- High-fiber whole grains support steady digestion.
- Plant-forward ingredients provide diverse polyphenols and gut-friendly nutrients.
- Balanced with protein, fiber, and healthy fats for energy balance.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Flour, whole grain
1
cup
Baking powder
2
teaspoon
Milk, whole
1
cup
Egg
1
piece
Honey
1
tablespoon
Vanilla Extract
1
teaspoon
Cinnamon
0.5
teaspoon
Salt
0.5
teaspoon
Instructions
1
In a large bowl, whisk together the whole-grain flour, baking powder, cinnamon, and salt.
2
In a separate bowl, mix the milk, honey, egg, and vanilla extract until well combined.
3
Pour the wet ingredients into the dry ingredients and stir until just combined.
4
Heat a non-stick skillet over medium heat, grease lightly if necessary.
5
Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form, about 2-3 minutes.
6
Flip the pancakes and cook for another 2-3 minutes until golden brown.
7
Serve warm with your choice of toppings.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
12 g
Protein
46 g
Carbohydrates
6 g
Fiber
8 g
Sugar
10 g
Fat
2 g
Saturated fat
0.4 g
Salt
FAQ
Are these pancakes gluten-free?
They are made with a whole-grain base by default, so they are not gluten-free. You can adapt with gluten-free whole-grain options if needed.
What whole grains are used?
The recipe centers on a whole-grain base (for example whole-wheat, oats, or rye); exact grains can vary with substitutions.
How much fiber will I get per serving?
Fiber depends on the grains and portion size; this style of pancake provides more fiber than pancakes made with refined flour.
Can I make them dairy-free?
Yes. Use plant-based milk and a neutral oil or dairy-free margarine.
Are they easy to prepare ahead or for meal prep?
Yes—batter can be stored briefly in the fridge, and cooked pancakes can be reheated.
How should I store leftovers?
Refrigerate cooked pancakes in an airtight container for 2–3 days; freeze for longer storage.
What toppings are healthy options?
Fresh fruit, yogurt, nuts, or a small amount of nut butter; keep added sugar limited.
Are they suitable for kids?
They can be, but check for common allergens (gluten, dairy, eggs) and adapt if needed; cut into bite-sized pieces for younger children.
How can I adapt the recipe if I’m avoiding eggs?
Use a flax egg or another egg replacer, or add a bit more plant-based milk to the batter.
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