In an effort to add more fiber to my diet, this weekend I made a hearty breakfast that included whole wheat pancakes. To purchase a premade mix is crazy, especially if you have the ingredients in your pantry, and if you do, they are oh, so easy to make.
1 cup whole wheat flour
1/4 cup white flour (I use my bread flour)
1 heaping tsp baking powder
1 heaping tsp baking soda
1/2 tsp salt
Put the above in a large bowl and mix together.
In another bowl mix;
1 cup milk
1 egg
1 tblspoon honey
1 tsp vanilla
Heat a skillet over medium heat until drops of water do the "Hot Skillet Dance". Mix wet ingredients into the dry ingredients, don't overmix. Sometimes I add a little extra milk, but this batter is meant to be a little on the thick side. Pour batter onto non-stick skillet. We like 3 -4 inch pancakes, but make the size that you and your family enjoy. These pancakes won't bubble like regular flour pancakes do. The bubbles don't "pop" so I watch the first batch closely and turn when the pancakes stop looking shiny and the edges look a little brown. After the first batch, I can better guage the time for turning.
Sometimes I add a tablespoon or 2 of flaxseed to the batter. The seeds give a nice nutty flavor and a little crunch.
Serve warm with syrup, powdered sugar, jelly, fruit, or plain. Plain or with blackberries are my favorite ways, these pancakes really have a great flavor.
Enjoy!!
2 comments:
I've always liked buckwheat pancakes and never tried whole wheat. Do you know how they compare in taste, amount of fiber, etc? Just curious.
According to what I read on nutritional packaging, there are 15 grams fiber per cup of whole wheat flour. Buckwheat flour has 18 grams fiber per 1 cup. But, if you add flaxseed like I sometimes do, that should more than make up the 3 gram difference. There are about 3 grams of fiber per tablespoon flaxseed. And I love the flavor they give the pancakes.
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