Homemade Old Fashioned Whole Wheat Pancakes
The first time I made these scrumptious pancakes was for a little one that I was babysitting for. I was looking for something different that would spark her interest and get her excited about dinner. When I told her that we were having pancakes for dinner, she lit up!
I already had a basic pancake recipe that we used at home, but they didn't have the same kind of ingredients in their pantry that we did at home. I had to get a bit creative. After tasting pancakes with whole wheat flour, I never went back. Not only did I LOVE the pancakes, but so did my little 3 year old protege. That convinced me that this was my new pancake recipe!
That was before I had children of my own. Fast forward almost 10 years later and now I make this recipe regularly with both of my own boys. But as good as these yummy pancakes taste on their own, they taste even better with fun add-ins. My husband loves raisins in his, my oldest little one and I love dark chocolate chips in ours, and my youngest is just happy if your share yours with him. haha
We also love mixing it up and adding in blueberries, diced apples, sliced pears and even nuts. Yum! What I love best about this recipe though, is that it's packed with wonderfully wholesome ingredients, like whole wheat flour, coconut sugar and real butter. We can easily "indulge" in our pancakes without worrying about sugar or calories. And by filling them with fruit, nuts, and even healthy dark chocolate, we can make them even healthier.
Let me show you how I did it and then it will be your turn!
- 1 1/2 cup whole wheat flour
- 1 tablespoon coconut sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pink Himalayan salt
- 1 large egg
- 3 tablespoons real butter
- 1 1/4 cups organic whole milk
- 1 tablespoon cconut oil
- In a large mixing bowl, measure out your whole wheat flour, along with all other dry ingredients. Mix to combine.
- I love the way wheat tastes in my bread, my pasta, and especially my pancakes. It's just a slightly different flavor. My husband has even come to prefer it himself.
- If you are one of those that do not like wheat, or cannot have it, feel free to replace with white wheat flour, almond flour, or even oat flour.
- Finally, mix in all of your wet ingredients until well mixed and no longer lumpy.
- When your pan is hot, scoop about a quarter cup of batter onto your pan.
- Remember that your pancake will likely swell to twice the size you see when you pour it into the pan. It's easy to make your pancakes way too big.
- Cook each pancake for a few minutes on each side. The tops will be bubbly and the bottoms will brown. This is when you know to flip them.
- Cook for another few minutes on the other side before removing from the heat.
- Top with honey and fruit, and enjoy!!
|Serving size: 2 pancakes|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Carbohydrates 53 g||18%|
|Fiber 7 g||28%|
|Protein 13 g||26%|
|Cholesterol 58 mg||19%|
|Sodium 440 mg||18%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
So my husband and I have this tradition now. Once a month or so we'll team up on the weekends and make a huge batch of pancakes and waffles together. The pancakes are his job and the waffles are mine. We'll both mix up a double batch and get to cooking. Breakfast is fun that morning as we mix and match and choose what we want to eat, and then we bag up the rest in twos and slide them into the freezer.
For the rest of the month we can just grab a bag out of the freezer for a quick breakfast when we need one. My four year old loves getting to choose his flavor and heat it up himself. I do the same with banana bread, breakfast burritos and kolaches, storing them in the freezer for a quick breakfast in the morning. We're all about easy food over here.
Then we can get fancy with our toppings. I have homemade applesauce that is amazing on pancakes and waffles, homemade jam in a variety of flavors, homemade gravy, raw local honey, and tons of fresh and frozen fruit. I think my favorite of all, even more than chocolate chip pancakes with blueberries, is my chocolate waffles with blackberries. Yum!
When you start thinking out of the box and get creative with fillings and toppings, you will soon create a masterpiece you can't possibly do without for breakfast. Mix and match your fillings and toppings. You could even try a different filling with each pancake, and then try each of them until you find something you love.
Give this a try. I would love to know what you put in and on your pancakes! And for even more great breakfast recipes, check out all of my articles. You'll love my Apple Spice Coffee Cake and Clean Eating Cinnamon Rolls.
© 2014 Victoria Van Ness