Source: Whole Foods for the Whole Family
Date tried:May 7, 2015
Yield: 16 4” pancakes
Time needed: 10-15 minutes prep. Cooking time varies with space available to cook pancakes
This is a very basic recipe which can be altered to provide many different flavours. Below are two versions. The first, topped with apple slices, jaggary and ground cinnamon is the plain basic recipe. The other with pineapple tidbits and maple syrup is the buttermilk version.
Basic Wholegrain Pancakes
Basic wholegrain pancakes (buttermilk)
Basic Whole Grain Pancakes
2 cups milk
2 tsp. baking powder
1/2 tsp. salt
2 cups whole wheat flour
up to 1/4 cup honey, maple syrup, molasses or brown sugar
up to 1/4 cup oil, melted butter or other fat
Place milk, eggs, baking powder, salt and optional ingredients, if using, in a large bowl and mix well.
Add flour, beating only until large lumps disappear. Or mix batter in a blender.
Cook on lightly greased skillet or griddle over medium heat.
The batter can be made the night before and stored in the refrigerator until morning.
Extra pancakes can be frozen and reheated in a toaster.
Instead of a single flour, use any combination of whole wheat, rye, soy, oat, millet or buckwheat flour, rolled oats, wheat flakes, bran, wheat germ or cornmeal.
Instead of milk use buttermilk, sour milk or yogurt. Omit the baking powder and use 1 tsp. baking soda instead. Or use orange juice as the liquid.
Add any of the following flavourings:
1 tsp. vanilla
up to 2 Tbsp. nutritional yeast
1 tsp. grated orange peel
dry milk powder
3/4 cup unsweetened applesauce
1/2 cup unsweetened shredded coconut
1/4 cup carob powder
up to 1 tsp. ground cinnamon or nutmeg
up to 2 tsp. ground coriander
1 cup blueberries or other berries
1/2 cup chopped nuts or seeds
up to 1 cup raisins, dates or other dried fruit
1 cup chopped apples or other fruit
1 Tbsp, protein powder
1/2 cup grated cheese