Saturday Stirrings: Whole Wheat Pancakes
January 12th, 2008 by FiddledeedeeI alluded to these pancakes in my post last Wednesday about hiding pureed fruits and vegetables in recipes, as a ruse to get the offspring to eat healthier. And a whole lot of you, all right, two to be exact, have asked me for the recipe.
Ten years ago, if someone had suggested that I’d be cooking, much less eating, whole wheat pancakes, I’d have asked them what they were smoking. Everyone knows that pancakes are made from Bisquick. Or they come from IHop. And that’s it. The end.
Whole Wheat Pancakes = Dining on cardboard.
As I nearly break my arm patting myself on the back, I can humbly tell you that these are the best pancakes I’ve ever eaten.
And I’ve put away a few pancakes in my day.
My dad loves to tell the story of how whenever I would make pancakes as a kid, my parents would have to give them to our dog, Bananas. Who would promptly bury them in the backyard. And the grass surrounding the area withered and died soon after.
Yes, that story never gets old.
Anyhoo. I’ve progressed in my pancake making.
I originally found a portion of this recipe from Cooks.com, and I just messed with it until I got it where I want it. In other words, pancake perfection.
Whole Wheat Pancakes
2 C. Whole Wheat Flour *
2 T. Light Brown Sugar
2 T. Splenda (or real Sugar)
2 t. Baking Soda
1 t. Sea Salt
2 T. Wheat Germ
2 T. Canola Oil
1 t. Vanilla
2 C. Low Fat Buttermilk **
2 Large Eggs
1 C. Mashed Banana
1/2 Cup Pureed Carrots ***
*Replace a scoop of whole wheat flour with a scoop of protein powder.
**Last weekend, I was out of buttermilk and just used 2 Cups of powdered milk. Couldn’t tell the difference!
***This is where I got sneaky. The kids had NO idea. And I swear, they tasted even better than usual.
In a bowl, mix dry ingredients. Then add wet ingredients. Mix with mixer.
Bake by ladlefuls on a hot oiled griddle. Turn when bubbles form on the top. Serve with butter and maple syrup.
If I had make these pancakes when I was a kid, Bananas would have had nothing to bury but the cat.
Posted in Saturday Stirrings | 10 Comments »
January 12th, 2008 at 3:34 am
I will have to try this, thanks! BTW, I add a cup (or so) of canned pumpkin. I am a pumpkin crazed nut and cannot get enough. I think my daughter thinks ALL pancakes are pumpkin pancakes! I could try the carrots, but mmmmm pumpkin!
Thanks again, printing this recipe for sure!
Kiy
January 12th, 2008 at 7:00 am
Dee, I’m actually going to be giving this a try soon. I use “The Sneaky Chef” so I’m all for hiding pureed veggies wherever I can. But when I made the pancakes from there, they came out flat and I had a hard time cooking them evenly. The ones I didn’t burn or smoosh had great taste & once I explained to my older daughter that it was just the wheat flour that did that, she was willing to eat them and my son didn’t even hesitate. Now if I could just get their Bisquick loving father to eat them!!!
Thanks for the recipe!
January 12th, 2008 at 8:50 am
whole wheat pastry flour will make an even lighter, tastier pancake. if you can get ahold of some.
January 12th, 2008 at 11:39 am
Oh, I will be making this tomorrow morning. Sounds de-lish!
January 12th, 2008 at 12:23 pm
Thanks…been looking for a good–tried and true–whole wheat pancake recipe. Because mine taste like, well, cardboard!
January 12th, 2008 at 3:15 pm
what about using 2% milk…do you think it would make a difference?
January 12th, 2008 at 3:28 pm
Kiy,
I add pumpkin sometimes, too! Great minds, and all.
Ann,
I don’t think 2% milk would make any difference in the least. I’m simply cutting fat a tiny bit by using the FF powdered milk.
January 12th, 2008 at 5:52 pm
How can you be so funny and so practical AT THE SAME TIME?!?
It’s not natural, I tell you.
The pancakes sound DIVINE! I adore breakfast, so this recipe will definitely be added to my arsenal.
And since we have a new baby in the house (ergo, I won’t be cooking big meals anytime soon), we might just have it for dinner this week.
With bacon. Because bacon is tasty.
Quick question: I assume I can leave out the pureed carrots without consequence, right?
January 12th, 2008 at 7:22 pm
So I’m wondering DeeDee, does the flavor remind you a bit of pumpkin pie?
January 15th, 2008 at 5:11 pm
(I’m late, I know)
did the carrots in the pancakes make it taste like carrot cake? and do you add spices like cinnamon or nutmeg to your pancakes?