I mean, who doesn’t like pancakes? The problem is most pancake mixes are full of sugar, processed wheat, hydrolized-isolated-lauryleaniosis-24…or whatever.
Fortunately, that’s not the only way to make pancakes (and not the only version of a pancake), and the other way is just as easy, tastes much better, and is entirely healthier.
Whole Wheat Pancakes
Ingredients
- 1 Cup Whole Wheat Flour
- 1 Cup Buttermilk
- 2 Tablespoons of Oil
- 2 Tablespoons of Baking Powder
- 1 Tablespoon of Honey
- 2 Eggs – pasture raised are best
- 1/2 teaspoon Salt
- Butter for greasing the skillet or griddle
Directions
- Mix the wet ingredients together in a bowl, beat well.
- Add the dry ingredients and mix until incorporated. Don’t over mix or gluten will start to form in the batter and your pancakes will be spongy instead of pan-cakey.
- Spoon 1/4 cups of the batter onto a greased skillet or griddle and flip each pancake when you see bubbles forming. Or, spoon batter into a squeeze bottle and “draw” designs with the batter – a fun, interactive breakfast with the kids (even if those “kids” are 33 and 28…)
These sound yummy. Could you use this same batter to make waffles?
Yes! I’d recommend adding another tablespoon of oil to get the right “fluff”
Thanks! We may try these next weekend.