Nov 17 2009
Light and Fluffy Whole Wheat Pancakes (no, really!)
It took me several years to come up with the perfect whole wheat pancake recipe. After a million gloopy, tough and/or flavorless breakfasts, this recipe is a definite keeper.
These pancakes are so delicious, no one ever suspects they’re actually packed with fiber.
This particular recipe is enough to feed a large family. We usually have enough left over to save some for quick breakfasts during the week.
Ingredients:
1 1/2 cups all-purpose whole wheat flour
3 1/2 tsp baking powder
3/4 tsp sea salt (regular is also fine)
1 Tbsp pure cane sugar (regular white is also fine)
1 1/4 cups low-fat milk
1 egg
3 Tbsp butter, melted
1 cup apricot puree*
1 tsp vanilla
1 dash of cinnamon
Directions:
I usually preheat my griddle on medium heat while I combine all the ingredients in a large bowl. Don’t forget to lightly spray the griddle with cooking spray! The griddle is at the perfect heat when a splash of water will dance on it before evaporating.
The batter will be a little thicker than traditional pancake batter. Scoop the batter onto the griddle using a 1/4 cup scoop and a spatula to “smear” it into a flattish circle.
Brown on both sides and serve HOT or WARM.
We love warm 100% maple syrup over the top, although the taste is quite different from “traditional” syrup and may take a little getting used to.
Enjoy!
*If apricots aren’t in season, keep a jar or two of apricot baby food in the pantry. We usually stock up on apricots from a local orchard near the end of the season and puree a few pounds to keep in the freezer. A cup of watered down banana puree will also work in a pinch.
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