Whole Grain Pancakes
Anything less than whole grain pancakes and you are missing out on nutrient goodness. I’ve used whole wheat flour, quinoa flour, a combination of buckwheat flour and whole wheat flour, oat flour and spelt flour. Healthy, dairy-free, egg-free, fiber-filled, and low-fat. What more can you ask for in a pancake?
When I was making pancakes for my children, I would make the entire batch and any leftovers, I would put in individual baggies to use throughout the week. Or, I would also freeze them.
My mother kept pancakes warm by putting a slice of bread in the bottom of a pan and placed each cooked pancake on top of the bread slice, one after the other, put the lid on the pan and the heat on low. Doing it this way gave us all a chance to sit down and eat together.
A very large griddle helps when making pancakes for a crowd. I can make six at a time on my very old griddle.
For a change from the traditional Maple syrup, you can also top your pancakes with canned peaches including the juice, fresh mango chunks, applesauce, or fresh blueberries with blueberry sauce.
- 1 1/4 cup whole wheat flour
- 2 tablespoons sugar or 4 tablespoons Agave Nectar
- 2 teaspoons baking powder
- 3/4 teaspoons salt
- 1 egg replacer
- 1 cup Almond milk (a little more for thinner pancakes; a little less for thicker pancakes.
- 3 tablespoons applesauce
- Mix all ingredients together and drop by 1/4 cupful onto hot griddle.
- Serve with canned peaches in their own juice, applesauce or the traditional maple syrup.