I’ve tried numerous whole wheat pancake recipes, and most of them taste like I’m eating communion wafers with a side of cardboard. But after combining multiple recipe techniques, I think I have finally found a winner! Best of all, I’ve found that you can add a mashed banana, chocolate chips, blueberries or strawberries into this recipe, and it turns out just as good. Here you go!
Ingredients (makes appx. 8, 3 inch pancakes)
1 cup milk (I use skim)
1 tbsp vinegar (apple cider or white wine)
-note: you may substitute a cup of buttermilk for the vinegar and milk mixture
1 cup whole wheat flour
1/2 tsp baking powder
1 tbsp vanilla extract
2 tsp sugar (I have omitted this in the past, and it turns out fine)
1/4 tsp baking soda
1 tbsp honey
1/4 tsp salt
1-2 tsp cinnamon
2 tbsp melted butter
1). Preheat a griddle or non stick pan to medium heat.
2). Mix the milk and vinegar together in a bowl. Let mixture curdle into a buttermilk-like substance while mixing other ingredients.
3). Combine the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Whisk together all ingredients.
4). Mix the egg, melted butter, vanilla and honey together in another bowl.
5). Add the wet mixture to the milk and vinegar mixture. Stir all ingredients together until the mixture looks smooth.
6). Pour the wet mixture into the dry ingredients bowl. Add any additional ingredients (mashed banana, chocolate chips, blueberries or strawberries). Add cinnamon. Stir until all dry ingredients are mixed in, but keep the mixture lumpy.
7). Scoop onto greased griddle or non-stick pan. A cookie scoop makes great smaller pancakes, while a 1/4 cup scoop makes larger ones. When the top of the pancake starts to bubble, flip it over. The pancake is done when the bottom is a golden brown. Serve with butter, syrup, and/or whipped cream for a morning treat!!
Appx. 100 calories per pancake (added ingredients omitted)