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One weekday morning last week, while still in the summer mode full of beach times, school free and potty training less, I made the boys these crunchy, fluffy and moist whole wheat pancakes. To be clear – I do not make pancakes on weekdays, not even from a mix. And if you do, then you are perfectly perfect, just like these pancakes. For me, pancakes are a weekend thing. Are we still friends?

Juicy & fragrant pear, crunchy & nutty chia seeds, only 1 tbsp of agave, egg, milk and white whole wheat flour. Truly real and clean food for real people. What not to like?!


I made these pancakes 3 times, first two with whole wheat flour + oat flour and apples instead of pears. As I was whipping up the 3rd batch with white whole wheat flour and pears, I realized how did my food change this summer. Even since I started this blog. I do not count calories, fat, carbs. I don’t over obsess with working out.

I just eat real food – seasonal, fresh, real food. And? I didn’t gain any fat or weight, I got leaner, gained muscle aaaand I even had treats. It’s more of a clean eating lifestyle. Meet my real food pancakes.:)


I didn’t reinvent the wheel, just used common sense when thinking how to make fluffy, moist and still good for you pancakes. When I say common sense, I mean there is no need to load these guys with butter or sugar, add a bit of chia seeds for protein and Omega 3 boost, use white whole wheat flour which = whole wheat pastry flour and is very close to whole wheat flour in nutrition values.


When I was a kid, I would top off my pancakes with sour cream. There was no maple syrup, that’s a luxury of North American lifestyle. Well, now I enjoy it to the fullest – Greek yoghurt (organic) and maple syrup (organic) on top of a stack of warm, nutty and perfectly moist whole wheat pancakes.


It was my first time ever eating pancakes stacked and it was FUN! Next time, I will make a pancake cake with layers of yoghurt and maple syrup. And last but not least, these guys are perfect for freezing. When defrosted, they retained the moisture and tasted just like fresh.

Pear & Chia Whole Wheat Pancakes Recipe

Pear & Chia Whole Wheat Pancakes Recipe


  • 1 large egg, beaten
  • 3/4 cup skim milk
  • 2 tbsp chia seeds
  • 1 tbsp agave nectar
  • 2 ripe medium pears, grated
  • 3/4 cup white whole wheat flour
  • 1/8 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp coconut oil, melted


  1. In a medium bowl, beat the egg for 30 seconds. Add milk, chia seeds and agave nectar, and mix. Set aside for chia seeds to soak up the liquid a bit.
  2. In the meanwhile, in a small bowl, grate pears using the largest holes on your grater. Discard the cores. Add to the liquid along with any juices. Mix. Add flour, salt, baking powder & baking soda, and mix to combine. Melt coconut oil in microwave and add to the batter, mix.
  3. Preheat large non-stick skillet on medium & spray with cooking (coconut) spray. For each pancake, pour 1/4 cup of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet). Cook until surface of pancakes have some bubbles, 3 to 4 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 2 to 3 minutes more. Transfer to a platter and cover loosely with foil. Continue with more cooking spray and remaining batter. Serve warm, with desired toppings like Greek yogurt, maple syrup and fresh or frozen fruit.
  4. Storage Instructions: Refrigerate covered for up to 1 day or freeze in an airtight container for up to 1 month.

Nutritional Info

Servings Per Recipe: 12 pancakes

Amount Per Serving = 1 pancake:
Calories: 82.9
Total Fat: 3.3 g
Cholesterol: 15.8 mg
Sodium: 35.6 mg
Total Carbs: 11.4 g
Dietary Fiber: 1.3 g
Sugars: 2 g
Protein: 2.4 g
WW Points+: 2

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.


  1. Cookin Canuck

    These are my kind of pancakes…whole wheat, low fat and sugar, and packed with all sorts of goodness. And, for the record, I never make pancakes on weekdays either – unless it’s a “breakfast for dinner” thing.

    • Olena (iFOODreal)

      OK, that makes 2 of us.:) I just don’t know how I could pull it off with 2 little kids unless I wake up at 5:30am and that would make me think we live in 1900. And I love breakfast for dinner!!!

  2. Serena

    These look great! Have any thoughts on what kind of gluten free flour would work well? Almond, maybe? Thanks!

    • Olena (iFOODreal)

      For sure with gluten free oat flour. Haven’t made pancakes with almond or coconut flours, sorry.

  3. Tina

    Not sure what i may have done wrong, but they were not fluffy. Had to cook longer due to moisture. Was thinking needed more flour. Taste great though! Will make again. Love the pear and chia seeds!

  4. Kelsey Scoggin

    OK… these pancakes are INCREDIBLE! So MUCH FLAVOR. My husband and I have tried a million different pancake recipes but these are our favorite hands down! Thank you, Olena!

  5. Domenica

    This is NOT “clean eating” while putting milk and agave nectar on the pancake. misleading blog.

    • Olena

      Domenica, you should educate yourself what is “clean eating”. You have been misled by false information or came up with your own definition for “clean eating” which is false. I appreciate a constructive criticism but you were plainly rude at the end which is unnecessary.:)



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