Whole Wheat Pancakes

So today I made the most delicious breakfast- whole wheat pancakes.  I LOVE pancakes but most whole wheat are thick and heavy.  These weren’t.  I must admit they tasted particularly good thins morning after having a rocky sleep last night (kept waking up with coughs, the cpap was bothering me etc).  The recipe is from my blogging friend White  Lilly with a few minor modifications from yours truly.

I've been working on learning how to use my pentax. I would like to have better photography for my blog including my food photos. What do you think?

 

WHOLE WHEAT BUTTERMILK PANCAKES

1 egg
1 cup buttermilk (I didn’t have buttermilk so I made my own using 1 cup 2% milk with 1 T plain vinegar)
2 T oil (didn’t have oil used 2 T butter melted)
1 T honey (used 1 T light agave instead)
1 cup whole wheat flour
1 t baking powder
1/2 t baking soda
1/2 t salt
fresh or frozen blueberries (optional)

I like to put peanut butter, and then maple flavored agave on the top to add some protein and a more low GI sugar.

Whisk wet ingredients together, taking care to sufficiently beat the egg. Then add dry ingredients, mixing well. For smoother batter, use electric beaters (I’m usually too lazy to get them out and just mix it by hand). I like to use fresh ground flour, and I prefer to use soft white wheat (aka, whole wheat pastry flour). Hard white wheat will work as well, but if you go to red wheat you will be exchanging a mild flavor for a stronger one. If desired, add three to five blueberries (depending on the size of your pancakes) to each pancake immediately after dropping the batter onto the grill. Do not mix the blueberries all at once directly into the batter; it will just turn the batter blue! Coat a grill with nonstick cooking spray and preheat to 300-325 degrees. You may want to fiddle with the temperature a bit to find out where it’s optimal. If it’s too hot the pancakes will be dark brown. When the batter starts to bubble, gently lift an edge with a spatula; if it’s a light brown/golden color and seems like it will stay intact, then it’s ready to be flipped. Cook on second side for a minute of two, peaking under the edge frequently to make sure it doesn’t get too dark. Sometimes I flip them back over the the first side for several seconds just to make sure that the pancakes are cooked all the way through.

8 thoughts on “Whole Wheat Pancakes

  1. Looks yummy!
    I made this healthy pancake recipe the other day: http://www.thesneakychef.com/free-recipe-rainbow-pancakes.php
    I left out the sprinkles (didn’t have any) and instead of using her flour mix I used white whole wheat flour. I put it all in the blender the night before and then mixed it up and made them in the morning. For a topping we blended up equal amounts strawberries and maple syrup (maybe you could use agave?) and a little lemon juice. The kids loved them!

    1. Looks great! I was thinking that adding chocolate chips may be a good addition to the pancakes for a special treat. I also used white whole wheat flour (or whole wheat pastry flour).
      If you did the sprinkles you could make an easy theme like use red sprinkles for valentines day. Fun. I love pancakes. I love breakfast food but a lot of the times I don’t eat it until dinner because I don’t have an appetite in the morning.

  2. Yay! I’m glad you liked them and they turned out well for you! I was raised on those pancakes, every Saturday morning no fail! I make them all the time for my own family now.

    1. Sure thing. Now I just wish I had a wheat grinder and could make the flour like you do. I just used whole wheat pastry flour. I think it would be good with alternative flours such as brown rice or quinoa. I was impressed with how light and fluffy they tasted.
      Please send me other healthy recipes that you have!

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