Sunday Mornings are the best- full of relaxation, fun, and of course our favorite breakfast meals! For a few years now I have been using pancake mix from the health food store but family was not loving! And well, who wants to eat pancakes if they aren’t great? So I gave in and bought Aunt Jemima Whole Wheat “Blend.”When I finally decided enough is enough, I searched some blogs and found a few different recipes for whole grain pancakes made from scratch. After some trial and error, I came up with these, a hit all around, healthy and non-healthy eaters alike. They are easy to make and totally healthy!
Easy Whole Grain Pancakes:
1.5 cups Arrowhead Mills Whole Grain Pastry Flour
1 cup organic milk (you can use almond milk as well, just opt for the unsweetened I haven’t tried this yet)
1 organic egg
1 Tablespoon coconut oil
2 teaspoons vanilla extract
1 Tablespoon sugar in the raw
2 Tablespoons maple syrup (pure maple syrup – not Aunt Jemima etc.)
1 Tablespoon baking powder
1 teaspoon salt
1. Combine dry ingredients, then wet.
2. Mix together until lumps disappear.
3. Heat pancake griddle on medium heat, lightly grease with spray or oil if desired, drop spoonfuls of batter to desired size and flip when they begin to bubble!
4. Optional: If you are adding chocolate chips do so after you drop the batter onto the griddle, not directly into the batter. I use Chocolate Dream Dairy Free Chocolate Chips.
Please let me know if your family liked these!
TIP: If you only want to make a few pancakes, you can save the raw batter in the fridge for the next day, they come out as good if not better as the day before!