I have two pancake recipes that I consistently use.  They are both whole grain.  I’ve never heard a gripe about either of them.  But then, you never know if the kids can really taste the actual pancake since it seems impossible for them to dump less than 1/2 a bottle of syrup over a couple of pancakes.  Anyway, here’s one of the recipes:

  • 1 cup whole wheat flour (pastry flour is great for this)
  • 3/4 ground oats (or oat flour)
  • 1/2 any whole grain flour (Rye is the best in my opinion)
  • 2 teaspoons baking powder
  • 1 and 1/2 – 2 cups milk of your choice
  • 3 Tbsp. honey, sugar, OR pretty much any sweetener you like to use, even applesauce works  (I like to use 1 Tbsp. honey and 1/8 tsp. Stevia extract)
  • 1 egg or equivalent in egg replacer
  • 1 Tablespoon vinegar (optional, makes them fluffier)
  • 1 mashed banana (optional)

Mix it all together.  The batter gets thicker the longer it sits, so add more milk or water as needed.  Heat griddle to 350 degrees.  Pour about 1/3 cup batter for each pancake.  When it starts to bubble a little bit, it’s probably time to flip.  Watch ’em close.  Don’t want NO burnt pancakes, ya hear?  And serve ’em hot!  They ain’t as great for leftovers. 

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