Friday, April 5, 2013

Whole Wheat Pancakes

Why hello there!  Long time no post, I know... I've been super busy with school, apartment hunting, moving, etc., but I am BACK!  & with a brand new recipe!  Now who doesn't like waking up on a Saturday morning to the smell of Homemade Pancakes?!  I know I do... only I've never made them from scratch before... Until the other day! I wanted pancakes so badly, but only had the gluten-free pancake mix that I purchased a while ago - that I'd have to admit, wasn't as good as I had hoped.  So I searched online for a whole wheat recipe, and voila:  Instant satisfaction!  If you don't believe me, why don't you try them yourself!  These were SUPER EASY, and my whole family enjoyed them!  They weren't only filling, but deliciously fluffly.  Pure PERFECTION!

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Whole Wheat Cinnamon Pancakes
Recipe adapted from: / Serves 3

  • 1 cups unbleached whole wheat flour
  • 2 1/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp cinnamon
  • 1 tsp sugar
  • 1 large eggs
  • 1 cup + 1 Tbsp vanilla almond milk
  • 1 tsp pure vanilla extract
  • cooking spray
  1. Preheat griddle to 350 degrees
  2. Combine all dry ingredients in a mixing bowl.
  3. Add eggs, almond milk, and vanilla, and mix until blended (it should be slightly lumpy - do not overmix!)
  4. Lightly spray griddle with cooking spray
  5. Pour desired amount of pancake batter and allow bubbles to form.
  6. Once the edges are set and bubbles have settled, flip pancake with a spatula.
  7. Heat until fully cooked on other side (do not re-flip or pancakes will lose their fluff!).
  8. Repeat with remaining batter.
  9. Serve with warm maple syrup!

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