Whole Wheat Pancakes

Prep Time 7 min.
Cook Time varies
Total Time 7 minutes
Yields About 2 cups of batter

Ingredients

  • 1 cup whole wheat pastry flour
  • 2 tablespoons ground flaxseed meal
  • 2 tablespoons packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1 egg, lightly beaten
  • 1 cup nonfat milk
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla

Directions

  1. Preheat a griddle over medium-high heat and follow the manufacturer's directions regarding adding oils or cooking sprays to prepare the cooking surface. (Alternatively, you can use a large, nonstick skillet, cooking the pancakes in smaller batches.)
  2. Begin by combining flour, flaxseed meal, brown sugar, baking powder, cinnamon, and salt in a large bowl, stirring thoroughly with a whisk. Make a well in the center of the dry ingredients.
  3. In a medium bowl, combine egg, milk, oil, and vanilla, stirring to thoroughly combine.
  4. Pour the wet ingredients into the well in the center of the dry ingredients. Mix by pulling the dry ingredients into the wet center. Stir until just combined, being careful not to over-mix (there may still be a few small lumps in the batter).
  5. Pour the pancakes onto your griddle in the desired sizes or shapes. The pancakes should be ready to flip when they have bubbles at the center and are beginning to look a little dry at the outer edges. At that point, they should be perfectly golden brown underneath. Exactly how long this takes will vary depending on how hot your particular griddle runs and how large you choose to make your pancakes.
  6. After you flip the pancakes, the second side should cook in about half the time as the first side.
  7. Serve warm.

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Recipe Notes

Make-ahead tips for the night before: You can mix the dry ingredients together the night before you make these pancakes, so they're almost ready to cook right away in the morning. However, the brown sugar will dry out and harden overnight if left in a clump. To prevent this, either wait to add the brown sugar in the morning, or make sure to whisk all the dry ingredients together really well the night before, so the brown sugar is already thoroughly incorporated. Cover the ingredients overnight.

Making pancakes further in advance: You can make these pancakes days or even weeks ahead (you may want to make a double batch). They refrigerate and freeze really well – and are a snap to reheat gently in a low oven, microwave, or toaster oven.

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Two Healthy Kitchens