Almost every Tuesday is Pancake Tuesday at our house. Little ones can sometimes be picky, so it originated for us as a way to get their bellies full with something that everyone loves.
Swimming practice also falls on this night, and who wants a full stomach of "heavy" food when you're in the pool? Ugh! So this recipe topped with some fresh fruit is a quick, light meal that gives them what they need.
Through the years, I have reworked this recipe to eliminate (or cut down on) bad oils, salt, white flour and now sugar. Gross you're thinking, right?
Well, like a lot of people, we are becoming more and more aware of what goes into our bodies. Making healthy substitutes in your favorite recipes aids in this cause and can actually improve the texture and taste of your food.
One thing that I love is coconut products. So pure, and good for you! I have yet to find a good quality coconut flour, but when I do, you can be sure it will be a substitution for the all-purpose flour ( I have cut it down in this recipe, but find it is still needed to keep the pancakes light.)
I got this recipe from Canadian Living magazine years ago while searching for a whole wheat pancake recipe. The first time I made them I was worried but the kids gobbled them up - instant success!
We like a variety of toppings, a touch of pure maple syrup, homemade berry sauce, caramelized apples, bananas & chocolate chips, or fresh fruit are always a favorite. They are also great to make in big batches and freeze for busy times or early mornings.
WHOLE WHEAT PANCAKES
Source : Canadian Living Magazine: April 2004
- 1 cup all-purpose flour
- 2 cups whole wheat flour
- 3 tbsp coconut sugar
- 2 tbsp baking powder
- 1 tsp salt
- 2 eggs
- 3 cups low-fat milk or vanilla soy milk (Yum!)
- 3 tbsp coconut oil
- 1-1/2 tsp vanilla
In large bowl, stir together flours, sugar, baking powder and salt. In separate bowl, whisk together eggs, milk, oil and vanilla; pour over dry ingredients and stir just until moistened.
Heat large nonstick skillet or griddle over medium-high heat. Pour in 1/4 cup batter for each pancake; cook until bubbles break on top but do not fill in and bottoms are golden, 1-1/2 to 2 minutes. Turn and cook until golden on bottom, 1 minute.
Make-ahead: Layer between waxed paper and freeze in airtight container for up to 2 weeks.
Altered by: Rebecca Todd - The Tangled Treehouse
Please give them a try and let me know what you think!
Happy Pancake Day!