I love making a special breakfast for my family on lazy weekend mornings.  For awhile now, I’ve been trying to find a good recipe for healthy, whole wheat pancakes.  But they are never quite light and fluffy enough to pass off to the kids as a “special” breakfast.  Its more like “here, chew your way through this lead disc of fiber-y goodness.”  Just as I was about to give up, I discovered the secret – a fresh can of baking powder and double the amount of it than I had been using before!

We tried them a couple of different ways with blueberries, mini chocolate chips, and some just plain.

stacks of pancakes

But in the end, the kids seemed to really like the plain pancakes topped with a quick homemade raspberry sauce.

pancakes with raspberry sauce

This recipe is just as easy as using a boxed pancake mix, but so much more healthy for you.  Out of curiosity, I took a look at a box of Bisquick recently and it baffles me that they are still including artery-clogging partially hydrogenated soybean and/or cottonseed oil in the ingredients.  This is a toxic, genetically modified source of trans fat and does not belong in a healthy diet.  As an added bonus, if you take the time to make these up over the weekend, they can be re-heated in the toaster for a quick mid-week breakfast.  Either refrigerate for up to a week, or store 2 pancakes each in a Ziploc bag in the freezer for up to 2 months.

 

Fluffy Whole Wheat Pancakes

Recipe adapted from Fit Fresh Food

Ingredients

2 cups white whole wheat flour (or whole wheat pastry flour)

4 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

2 cups plus 2 T. unsweetened almond milk (or milk of your choice)

2 tsp sugar (I use organic coconut sugar because it is less processed)

2 eggs

1 tsp pure vanilla extract

coconut oil to grease the pan

Directions

Mix whole wheat flour, baking powder, cinnamon, and salt in a large mixing bowl.  In a separate bowl, lightly beat 2 eggs.  Add almond milk, sugar, and vanilla extract to the eggs and mix well.  Combine wet and dry ingredients in one bowl, being very careful not to overmix.

Heat a skillet to medium low heat and melt a little coconut oil in the pan.  Pour 1/4 – 1/3 cups of batter per pancake into the greased pan.  Top with blueberries, banana slices, chocolate chips, etc. or leave them plain.  Cook for 2-3 minutes until the bottom edges are starting to set and bottoms are golden brown.

Flip and cook for 1 more minute.  Keep pancakes warm in a 200 degree oven while you finish making the remainder of the pancakes.  Leftovers may be stored in the refrigerator or freezer and re-heated in the toaster.

Consider upgrading your topping to this quick and easy raspberry syrup.  It reduces the amount of sugar and incorporates a serving of fruit!

Raspberry Topping

1/2 cup frozen raspberries, defrosted

2 – 3 T. maple syrup

Mix defrosted raspberries and maple syrup in a blender at high speed.  This will make enough for 2 servings.

Enjoy!

fluffy pancakes with raspberry sauce

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2 Responses to Sunday Morning Pancakes

  • Mandy says:

    This recipe is the best! Delicious, filling and I can feel good about giving them to the girls (and eating them myself). We make these at least once a week now! Love it!

    • Tori says:

      So glad you guys like them!! As a variation this past weekend, I added 2 mashed/pureed bananas and a handful of chopped walnuts and they were SO good! We’re even eating them cold!! :)