Sunday, January 20, 2013

Whole Wheat Pancakes

Breakfast. It's my favorite meal, and my kids' too. So how to healthify breakfast foods? A few years ago I researched how to bake with whole grains. Last year I learned about cooking with fat substitutes. So here is our favorite basic healthified pancake recipe...

Whole Wheat Pancakes

Serves approx 5 people

3 C Whole Wheat Flour
6 t baking powder
1 1/2 t salt
9 T applesauce
3 C almond milk
3 eggs (OR 3 T Flax seeds blended with 12 T water)
Various toppings- berries, syrups, etc.

If using flax seeds instead of eggs: start by blending flax seeds and water in blender until "mucousy".  Then add other wet ingredients and mix until blended. (If using eggs, combine eggs with other wet ingredients, then continue on with following directions.)

In separate bowl combine all dry ingredients. Add the wet ingredients to the dry ingredients. Gently mix until moist. Let sit for a few minutes so the whole wheat can soak up the liquids.

While waiting: prepare your favorite toppings.  Our favorite topping for these is a mixture of berries-strawberries, blueberries, blackberries & raspberries- blended and heated. It is thicker than syrup which works well with whole grains, and it is plenty sweet without any added sweeteners!

Make sure you still prepare your griddle with cooking spray, butter, etc.  These pancakes stick a little bit at first because of the fat substitutions. And they are thicker than the average "white" pancake, so they may need to cook longer on the griddle than what you're used to.  But be patient, cause they're worth it!

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1 comment:

  1. Looks delish! Love the fruit 'syrup' idea. Can't wait to try them!