There’s no breakfast without coffee and I cannot think of the better breakfast than a tall and thick stack of pancakes. So why not to combine these two breakfast favorites in one?? If you’re a fan of coffee these soft and fluffy Whole Wheat Coffee Pancakes featuring Highground Instant Coffee will be your new favorite. They’re packed with coffee flavor, drizzled with mocha syrup and make the perfect breakfast or dessert!
I’m kinda obsessed with coffee flavor. I love coffee everything so why not to sneak it into pancakes?
I gotta tell you, these pancakes taste just like a cake. They’re so thick and soft, drizzled with a mocha syrup that takes the pancakes to another level. Just look how beautiful and glossy it is! Honestly, they taste more like dessert than breakfast which is my favorite. I love dessert for breakfast!
HOW TO MAKE THE PERFECT WHOLE WHEAT COFFEE PANCAKES
First start with selecting a flour. I chose white whole wheat flour since it has the same nutritional benefits as regular whole wheat but it’s softer and milder in taste! You can also substitute with all purpose flour or gluten-free flour blend.
Make a vegan buttermilk by mixing almond milk and vinegar or lemon juice and letting it rest for about 5 minutes until the mixture thickens and curdles.
Add instant coffee granules to the mixture and whisk until dissolved. Use a good quality coffee. I added this Highground organic instant coffee and and it added just a perfect hint of coffee to my pancakes!
Don’t over mix the batter. Mix just until the dry and wet ingredients are combined. You don’t need to get every lump of flour out.
Grease the pan lightly with oil and wipe with a paper towel.
Cook the pancakes on medium to medium-low heat. Too hot temperature will burn the outside and will leave the inside uncooked. Don’t skip on the mocha syrup! It takes these coffee pancakes over the top!
HOW TO MAKE HEALTHIER MOCHA SYRUP
In a small saucepan, combine water, Highground Instant Coffee, coconut sugar, cocoa powder and salt
Bring to a simmer. Stir until syrup begins to thicken, about 7-10 minutes. Be careful not to burn it.
Turn off the heat and stir in vanilla extract.
Voila!
You can also add the mocha syrup to your lattes, iced coffees or drizzle over ice cream sundaes!
These whole wheat coffee pancakes are perfect for any time of the day, especially for when you feel like you need coffee in everything!
If you make them yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
WHOLE WHEAT COFFEE PANCAKES: 1 1/4 cup whole wheat flour 1 1/2 tbsp HIGHGROUND instant coffee 1 cup almond milk 1 tsp vinegar or lemon juice 1 egg 1 tbsp maple syrup 1 tbsp oil (avocado, coconut and grapseed works well) 1 tsp pure vanilla extract 1 tsp baking soda 1/4 tsp sea salt MOCHA SYRUP: 1 tbsp Highground instant coffee 1/2 cup water 1/4 cup coconut sugar 1/4 cup cocoa powder 1 1/2 tsp pure vanilla extract 1/4 tsp sea salt
Ingredients
Instructions
This post has been sponsored by Highground. All thoughts and opinions are my own.