Prep 10 mins
Cook 15 mins
This recipe comes from the Tassajara Bread Book. I like whole wheat but I hate the heaviness of the finished recipe and usually halve it with white flour. This recipe defies all of that. They are so good. The genius who created this recipe should get a medal. I have used powdered milk in place of regular milk for this and found no difference. I'm saying 8 pancakes in yield, but it really varies on the size you like your pancakes. Additional note: you can substitute applesauce for the oil (use the same amount) and they turn out exactly the same with a lot less calories.
- Mix dry ingredients together in a medium sized bowl.
- Add wet ingredients and mix together.
- Cook on a hot griddle.
Great whole wheat pancake recipe, the whole family loves it! Also makes a handy whole wheat baking mix (use instead of things like Bisquick) if you use milk powder instead of milk and leave out the other wet ingredients.
These ROCK, plain and simple. My husband, who really can't stand whole wheat pancakes, loved them. My two toddlers beg for these time and time again. One thing to note...this recipe states it makes 8 pancakes. If this recipe makes only 8 pancakes, they would be the size of TEXAS!!! This recipe makes many, many more than 8 4-inch cakes. ENJOY! And thanks heaps for the AWESOME recipe! Mmm...
I chose this because it had the simplest ingredients. I was hungry for pancakes and threw it together in a matter of minutes. I halved the recipe so only 1 egg instead of the 1.5 that was called for. They were a little crumbly, but it's probably because it's 100% whole wheat. I poured sugar-free syrup all over them and ate 'em up.