The definitive healthy whole grain pancake

I’ve posted recipes about pancakes before.  There were buttermilk pancakes, and whole grain pancakes but none of those really fit with our new dietary regimen.   Now we strive to be even healthier with low fat, high grain breakfast options.  I think we’ve finally accomplished that goal.  This recipe is modified from Chef Michael Smith’s original Whole Grain Pancake recipe.  I’ve cut out the added fat, white flour and eggs.  I boosted the flavor with an extra hit of cinnamon and the applesauce ensures they are moist and delicious.  Don’t let anyone tell you that a heathy pancake has to be flat and lifeless.  These were fluffy, moist and perfectly wonderful.

I hope you enjoy this delicious breakfast as much as we did!

The Definite Whole Grain Pancake
{aka: the only pancake recipe you’ll ever need}

Ingredients:

  • 2 c whole wheat pastry flour
  • 1 c large flake oatmeal
  • 2 tbsp baking powder
  • 2 tsp cinnamon
  • 1/2 c applesauce
  • 2 c soy milk
  • 2 tbsp maple syrup
  • 2 tsp cornstarch
  • 1 tbsp vanilla

Instructions:

  • Whisk together the dry ingredients in a bowl until well mixed.
  • Add the wet ingredients and stir well until combined.
  • Lightly spray a griddle and heat until it’s nice and hot.
  • Pour your pancakes on the griddle in 1/3 c quantities.
  • Cook until the first side bubbles.
  • Flip and cook until done.
  • Serve with maple syrup or peach preserves.

Extra Information:

  • This recipe made 10 fluffy pancakes.  Perfect for 4 hungry people as they are very filling.
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One response to “The definitive healthy whole grain pancake

  1. Pingback: Eating Clean! | From Ministry to Motherhood

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