Prep 5 mins
Cook 10 mins
I made this recipe up from a regular recipe. I wanted healthy pancakes for my kids that they would actually eat. They didn't like all whole wheat flour. It can't look like whole wheat so I came up with this. I add splenda and cinnamon to mine sometimes. I even sometimes add chocolate chips... or chopped apples...
- Mix everything except milk in a bowl and then add just enough milk to make the consistency you like. I usually use between 1 and 1 1/4 cups depending on the size of the eggs.
- I cook on a lightly sprayed griddle and the kids don't know they are not "regular" pancakes.
Well, it worked! We were feeding a self described picky kid, and he thought that these pancakes were great. My husband and i liked them too. Because we were going on a camping trip, i pre-mixed the dry ingredients (including a heaping 1/3 cup of dry milk powder,) and later added the wet ingredients, using water instead of milk.
This recipe is pretty good. I made a couple simple alterations. 2 Tbsp. Agave Syrup (for Splenda) 3 Tbsp. Grapeseed Oil (for Canola) If you make this recipe I would recommend mixing the dry ingredients, adding the wet ingredients (1 cup of milk) that way you won't have as many lumps.
Very good! I made a big batch of it using just the dry ingredients, including egg substitute. Now when I want pancakes, all I have to add to the mix are milk and oil. I sometimes add fruit and/or nuts. I used a coffee grinder and quick oats to make the oat flour, but may try it with all whole wheat flour sometime.