Choosing a baking flour can be hard. White flour is stripped of any possible nutrients and whole-wheat flour often leads to dense, flat results. Thankfully, white whole-wheat flour offers the best of both worlds!
White whole-wheat flour is sort of like a type of albino wheat. This white wheat is not only lighter than whole wheat but is also milder in flavor, tasting more like white flour than wheat flour. This does not mean that white whole-wheat flour is refined or stripped of any nutrients in any way however, it is simply a white wheat.
White whole-wheat and wheat flour are roughly the same nutritionally. The major difference between the flours is that white whole-wheat tends to bake up more similarly to white flour, which is far more appealing to most people who prefer that lighter, fluffier taste and texture.
However, one of the main differences between white flour and white whole-wheat flour is the fiber content. The fiber is stripped away in white flour reducing its content to just 1.3 grams per half cup. White whole-wheat flour on the other hand has over 6 grams of fiber per half cup. Fiber is important for lowering cholesterol, keeping you feeling full as well as aiding in weight loss.
The below fiber-rich Banana Split Pancakes utilize white whole-wheat flour in order to achieve a lighter, fluffier pancake but still provide plenty of fiber as well as other nutrients.
Banana Split Pancakes
Makes 6 pancakes
- 1 cup white whole wheat flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 egg, whisked
- ½ teaspoon vanilla extract
- 1 cup almond milk + 1 tablespoon lemon juice
- 1 banana, mashed
- mini chocolate chips
- fresh strawberries
- banana slices
- powdered sugar
- pure maple syrup
- Mix together the almond milk and lemon juice. Set aside for 10 minutes to allow it to set up.
- Heat a pan over medium heat. Spray with cooking spray or add olive oil.
- Once almond milk has curdled, whisk in the egg, vanilla and mashed banana.
- Stir in the flour, baking powder, baking soda and sea salt. Mix until no lumps remain.
- Pour batter onto hot pan by ¼ cup. Cook until bubbling, then flip. Repeat with remaining batter.
- To serve, top pancakes with strawberries and chocolate chips. Pour on warmed maple syrup if desired.