Pancakes come in a variety of forms and with a variety of names. In North America pancakes are traditionally served as a part of a hearty breakfast, often smothered in maple syrup and accompanied by sausage or bacon. It is easy to make your pancakes a little healthier by adding whole wheat flour to your ingredients. Try this whole wheat pancake recipe the next time you are cooking.
1 1/3 cups whole-wheat flour
3 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/4 cups 2% milk
1 beaten egg
3 tablespoons light vegetable oil such as canola or grapeseed oil
1/2 teaspoon vanilla
Heat griddle, skillet, or electric frying pan over medium heat or set it to 375 degrees Fahrenheit.
Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. Use a medium bowl to beat together egg, milk, oil, and vanilla. Add the liquid mixture to the dry mixture, combining until it is almost smooth (a few little lumps are okay.)
Use a ladle or serving spoon and pour a fist sized amount of batter onto the griddle. Alternatively, use a measuring cup and pour out 1/4 cup of batter. You will know that the whole wheat pancakes are ready to flip when small bubbles erupt on top of the pancake, and the underside is golden brown. Serve immediately!
This whole wheat pancake recipe can be doubled or tripled for large batches. The cooked pancakes freeze very well – use sandwich sized freezer bags to group four together, and use during the weekday mornings when you are in a rush to get to school or work. They can be warmed up in the microwave or the toaster.
Whole wheat pancakes add fiber to your daily diet, and also make you feel fuller than regular white flour pancakes. To increase your fiber intake further, serve them with a fruit topping – blueberry-whole-wheat-pancakes are easily made by simply sprinkling a few fresh or frozen blueberries on the pancakes while they are on the griddle. Alternatively, serve the pancakes with a peach, raspberry, or strawberry puree. Using a food processer, puree 2 cups of softly cooked fruit with a little honey and serve warm over the pancakes. Yum!