Soft & Scrumptious Whole Wheat Pancakes
This recipe is from Nourishing Traditions Cookbook with a few of my own variations:
Basic Whole Wheat Pancakes
2 cups whole-wheat flour
2 cups plain whole milk yogurt, cultured buttermilk or kefir
2 eggs, slightly beaten
1/2 teaspoon real sea salt or Redmond Real Salt
1/2 teaspoon stevia extract
2 tablespoons melted butter
1 teaspoon baking soda (without aluminum)
butter or coconut oil for griddle
Directions: The day before: Stir yogurt, buttermilk, or kefir into flour; cover bowl and "soak" for 12 - 24 hours in a warm place. In the morning, stir in eggs, salt, stevia, butter and baking soda. Batter will begin to increase in volume as soon as baking soda is added. Batter will also be thicker than other whole grain or white flour batters, but if it seems too thick to ladle, add a little milk to thin. Cook on a hot, oiled or buttered cast-iron griddle or skillet (for best results). Since these pancakes cook slower than other recipes, be careful not to burn. Serve with melted butter and pure organic maple syrup, or with fresh fruit sweetened with stevia, honey or maple syrup, topped with whipped cream. Makes 8-10 four-inch pancakes.
Variation One:
Oatmeal Whole Wheat Pancakes
1 1/2 fresh whole wheat flour
1/2 cup rolled oats (not quick-cooking type)
2 cups plain whole milk yogurt, cultured buttermilk or kefir
3 eggs, slightly beaten
1/2 teaspoon real sea salt or Redmond Real Salt
1/2 teaspoon stevia extract
2 tablespoons melted butter
1 teaspoon baking soda (without aluminum)
butter or coconut oil for griddle
Directions: Prepare as with the basic recipe above. However, add oatmeal in with the flour to soak. Continue on with basic recipe above.
Variation Two:
Banana Whole Wheat Pancakes
1 recipe for Basic or Oatmeal Whole Wheat Pancakes
2-3 ripe bananas
Directions: Make Basic or Oatmeal Pancakes as directed above. Immediately after ladling batter onto pan, place 3-5 slices of banana onto pancake. Flip pancakes as usual. Makes 8 - 10 four-inch pancakes.
Basic Whole Wheat Pancakes
2 cups whole-wheat flour
2 cups plain whole milk yogurt, cultured buttermilk or kefir
2 eggs, slightly beaten
1/2 teaspoon real sea salt or Redmond Real Salt
1/2 teaspoon stevia extract
2 tablespoons melted butter
1 teaspoon baking soda (without aluminum)
butter or coconut oil for griddle
Directions: The day before: Stir yogurt, buttermilk, or kefir into flour; cover bowl and "soak" for 12 - 24 hours in a warm place. In the morning, stir in eggs, salt, stevia, butter and baking soda. Batter will begin to increase in volume as soon as baking soda is added. Batter will also be thicker than other whole grain or white flour batters, but if it seems too thick to ladle, add a little milk to thin. Cook on a hot, oiled or buttered cast-iron griddle or skillet (for best results). Since these pancakes cook slower than other recipes, be careful not to burn. Serve with melted butter and pure organic maple syrup, or with fresh fruit sweetened with stevia, honey or maple syrup, topped with whipped cream. Makes 8-10 four-inch pancakes.
Variation One:
Oatmeal Whole Wheat Pancakes
1 1/2 fresh whole wheat flour
1/2 cup rolled oats (not quick-cooking type)
2 cups plain whole milk yogurt, cultured buttermilk or kefir
3 eggs, slightly beaten
1/2 teaspoon real sea salt or Redmond Real Salt
1/2 teaspoon stevia extract
2 tablespoons melted butter
1 teaspoon baking soda (without aluminum)
butter or coconut oil for griddle
Directions: Prepare as with the basic recipe above. However, add oatmeal in with the flour to soak. Continue on with basic recipe above.
Variation Two:
Banana Whole Wheat Pancakes
1 recipe for Basic or Oatmeal Whole Wheat Pancakes
2-3 ripe bananas
Directions: Make Basic or Oatmeal Pancakes as directed above. Immediately after ladling batter onto pan, place 3-5 slices of banana onto pancake. Flip pancakes as usual. Makes 8 - 10 four-inch pancakes.
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