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Homemade Old Fashioned 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 will never go back.
All the other ingredients were uber organic from the expensive organic store that we just don't keep at home, but I had whole wheat flour for my bread machine recipes.
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!
If a toddler loved them, than this is a perfect addition to my recipe repertoire.
Try them for yourself. I know you'll feel the same way!
By the way, they taste better in Mickey Mouse or Pluto form. Sometimes toddlers know best!
- 1 1/2 cup whole wheat flour
- 1 tablespoon sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 large egg
- 3 tablespoons butter
- 1 1/4 cups milk
- 1 tablespoon olive oil
- In a large mixing bowl, measure out your whole wheat flour.
- I love the way wheat tastes in my bread, my pasta, and especially my pancakes. It's just a slightly different flavor. My husband on the other hand does not.
- If you are one of those that do not like wheat, or cannot have it, feel free to replace with white flour, almond flour, or some sort of gluten-free flour for gluten-free pancakes.
- Now measure out your sugar and mix the two together.
- Finally add in your cinnamon and salt, and mix all dry ingredients together well.
- In a separate smaller bowl, beat your egg until well combined.
- Now add in your butter and mix the two up as well as possible.
- Finally, add your milk and make sure to combine all wet ingredients thoroughly. You may even want to use a hand mixer.
- Slowly but surely add in your wet ingredients to your dry a little at a time, mixing throughout.
- This would be a great time for a hand mixer!
- Now that your batter is made, heat up a tablespoon of olive oil in a saute pan on the stove at medium heat.
- When your pan is hot, scoop about a half cup of batter into 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 before removing from the heat.
- Top with honey, agave, or syrup 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 I have now made these pancakes several times and can't get enough.
But now I make them a little bit differently, and I would be remiss if I didn't suggest that you do too.
Now I include extra toppings after I pour my batter into the pan. So far I have tried chocolate chips, pears, and apples. Boy, does this give my pancakes something extra!
My husband likes raisins in his pancakes, and he puts peaches on top.
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.
Give this a try. I would love to know what you put in and on your pancakes!
What is your favorite pancake topping/filling?
What's your favorite breakfast food?
© 2014 Victoria Van Ness