All are components in my amazing pancake recipe.
We had our first ice storm last night/this morning. Daniel is out salting and plowing and my sister is stuck here with me and the kids. Everything is covered in ice. It has certain dangerous beauty that only ice can bring.
I decided to make my hearty Whole Wheat Pancakes for breakfast this morning.
I love them because they really fill and warm you up. And we definitely needed that this morning.
They’re not like your standard white flour, sugar, and egg pancake. My family loves them too.
Getting full is important, but a foods nutrient density is also vital in our home.
So you can imagine how I feel about standard pancakes… We’re not friends.
Plus you top your flour and sugar pancake with maple syrup. AKA sugar syrup.
Enter my healthy alternative.
Really, you could substitute any nut, seed or fruit you want into this recipe.
First, you want to combine all of your dry ingredients and “fillings”, besides the blueberries. (Flour, Baking Powder, Baking Soda, Salt, Chia Seeds, Flax Seeds, Walnuts, Sugar)
Whisk all of your dry ingredients together, until well combined.
Next, add your wet ingredients into your dry mixture. (Almond Milk, Coconut Oil, Applesauce)
I use Almond Milk and Coconut Oil, but you could substitute with any milk alternative. I find that Almond Milk gives my pancakes a denser texture. Coconut oil can be substituted with vegetable oil if need be.
Applesauce replaces eggs in a lot of my baking recipes.
1 Egg=1/4 Cup of Applesauce
I use my homemade Applesauce, which is amazing.
Finally add your blueberries in (and marvel at how stinkin beautiful their color is).
Put a tablespoon of of oil in a pan, and warm over medium heat.
DON’T try and put your batter on right after you put oil in your pan. The batter will absorb the oil.
You’ll know your pan is hot enough to start cooking your pancakes, when you drip a piece of batter in your pan and it sizzles.
I would tell you to scoop out 1/4-1/2 a cup of batter per pancake but I don’t know your life or the size of pancake you like.
But if you want a standard size pancake, that measurement will work.
Cook for 2-4 minutes on each side until golden brown. The Whole Wheat Flour will make your pancakes appear darker.
Top pancakes with more blueberries, nuts, and applesauce.
-2 cups Finely Ground Whole Wheat Flour
-2 tsp Baking Powder
-1 tsp Baking Soda
-1/2 tsp Salt
-2 Tbls Sugar
-1/4 cup Flax Seeds
-1/4 cup Chia Seeds
-1/2 cup Walnuts, chopped (Plus more for topping)
-2 cups Almond Milk
-1/4 cup Coconut Oil (Plus 1 TBLS for cooking)
-1/2 cup Applesauce
-1 1/2 cups Blueberries
-Combine all dry ingredients together with Flax Seeds, Chia Seeds, and Walnuts.
-Add Almond Milk, Coconut Oil, and Applesauce to dry mixture. Whisk until well combined.
-Fold in Blueberries.
-Heat 1 TBLS Coconut oil in pan until hot.
-Pour 1/4-1/2 cup batter per pancake in pan.
-Cook each side 2-4 minutes, or until golden brown.
-Top with Walnuts, Blueberries, and Applesauce.