Prep 10 mins
Cook 10 mins
I have tried many recipes for whole wheat pancakes and was never really satisfied with the result so I have tweaked them to come up with my own. Even my 2 year old gobbles them up! I added pumpkin to this variation but you can modify with banana, blueberries, nuts or whatever you can think to add. The flaxseed and wheat germ can be omitted -- I just add them to give the pancakes an even healthier kick!
- 1 cup whole wheat flour
- 1⁄4 cup brown sugar (light or dark)
- 1⁄4 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon flax seed
- 1 tablespoon wheat germ
- 1 teaspoon cinnamon
- 1 egg
- 1 1⁄4 cups milk
- 1 tablespoon canola oil
- 1⁄2 cup pumpkin puree (not pumpkin pie filling)
- Mix together the flour, sugar, salt, baking powder, flaxseed, wheat germ and cinnamon in a large mixing bowl.
- Add in the egg, milk, oil and pumpkin. Depending on how thick you like the consistency of your batter, you may want to add a little more milk or water to thin it out as needed.
- Heat electric griddle to 375 degrees. Spray with Pam cooking spray.
- Ladle spoonfuls of batter onto griddle. Once you see bubbles starting to form, flip the pancakes over but do not pat them down! They won't be as fluffy if you pat them.
- Cook until lightly brown on both sides.
- Serve with fruit, syrup, or honey as desired.
This recipe may not be for eveyone, but I loved it! The cakes puffed up nicely and were tender, but not too "cake-y". I didn't have wehat germ, but did add the ground flax seed and also a few shakes of nutmeg. I wrapped the extras for quick weekday breakfasts. Thanks turtlemom!