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While I recover from surgery, I wanted my make something that was easy to throw together and that not only nourished my soul but nourished my body too. Cinnamon Whole Wheat Pancakes is the perfect easy-to-make meal that is super yummy and healthy too! And who doesn’t love homemade pancakes with real maple syrup?

When we’ve completed our course of chemotherapy treatments, most of us are trying to figure what foods are healthy and that taste good. Many experience a full flavor palate return and some have permanent palate impairment where the taste buds aren’t as sensitive as they were pre-chemo.

Pancakes is one of those dishes that can provide that release of frustration. Especially when we are just beginning to jump-start our taste buds. In moderation, these cinnamon whole wheat pancakes will help boost your metabolism while providing amazing nutritional benefits.

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Why is cinnamon so important in optimizing health?

Science is GREAT! Scientific researchers have been able to find evidence that cinnamon holds many beneficial properties. Here are just a few of the many nutritional benefits cinnomon provides.

Antioxidants: Without all the scientific hoopla, Polyphenols is an antioxidant that helps minimize cell oxidization stress.

Food preservative: Cinnamon is so powerful that it can be used as a food preservative.

Anti-inflammation: Cinnamon has anti-inflammatory properties that helps your body fight infection and repair cell damage.

Insulin resistance: Cinnamon can dramatically reduce insulin resistance in those with diabetes.

Anti-bacterial: Cinnamon is a powerful spice that can help reduce bad breath and tooth decay.

Ingredients for Cinnamon Whole Wheat Pancakes

Whole wheat flour: King Arthur brand flour is my usual go-to for flour products. Unbleached is the best!

Baking powder: A good quality baking powder will work wonders for this recipe. I use Bob’s Red Mill baking powder.

Cinnamon: This recipe calls for a good amount of ground cinnamon. You will taste the awesomeness of the cinnamon pancakes when eaten with the syrup. Total flavor explosion!

Milk: I used organic whole milk, but you can replace cow’s milk with a plant-based milk such as almond or oat milks.

Eggs: Cracking open two large eggs helps to structure and hold together your pancakes.

Sugar: Using a basic granulated sugar will be excellent for this is basic pancake recipe.

Vanilla: Use a good quality vanilla extract for this pancake recipe.

Salt: Salt helps amplify all the flavors of this pancake.

How to make Cinnamon Whole Wheat Pancakes

Whisk together the flour, sugar, cinnamon, baking powder and salt.

You can just add the wet ingredients to the dry, but I prefer to separate the steps. Whisk together the milk, eggs and vanilla.

Mix dry and wet ingredients together until all lumps have dissolved.

How to cook pancakes

Pancakes can sometimes be a hit or miss depending on who’s cooking them. With a little patience, science and finesse, you’ll be making the perfect stack of fluffy pancakes in no-time at all.

Whether using a griddle, cast iron pan or non-stick pan, always be sure that the surface is fully heated and ready to cook pancake batter. It’s no fun adding pancake batter to a semi-heated surface.

Use a cooking spray for the best pancake result. Without grease, your pancake will become a permanent fixture of your pan. lol

I use a 1/4 cup to pour the batter for perfect sized pancakes. If you prefer larger pancakes use a larger cup or ladle.

Once you add the batter to a perfectly heated and greased surface, wait until you see small bubbles forming at the top. This is your cue to flip the pancake over. Not only has it cooked enough on that side, the pancake wont stick to the pan. I can’t tell you how many times I missed that subtle cue and flip over pancake before they were ready. Always resulted in a lump of messy broken pancake.

After you’ve flipped your pancake once, you will see the pancake start to rise. When the rising stops, wait a few seconds, then your pancake is ready to be removed.