Dairy-free option | Soy-free | Clean eating | Nut-free
Today I succumbed to the cold that my 3 girls have been passing around, and the last thing I want to hear when I’m feeling crummy is complaints about dinner. So I went to the grocery store for some soup for myself and my husband made pancakes for the girls. And it was quick and easy, thanks to the tub of whole-wheat, clean pancake mix I had mixed up a few weeks ago and kept in the pantry! I had taped on a Post-It with the list of “wet” ingredients to add, so no need to look up recipes. As easy as Bisquick, with whole foods instead of additives!
Whole-Wheat Pancake Mix (makes approx. 6 small batches)
- 6 cups white whole-wheat flour
- 1/3 cup coconut sugar
- 2 Tbsp. baking powder
- 1 Tbsp. baking soda
- 2 tsp. salt
- Combine all ingredients in a large, airtight container, making sure to break up any clumps of coconut sugar. Store in your pantry until needed.
To make pancakes: (I usually double this to feed our hungry family)
- 1 cup pancake mix
- 1 egg
- 1 cup buttermilk*
- 1 Tbsp. canola oil
- Whisk ingredients together until just combined.
- Heat your griddle on medium and spray lightly with cooking spray.
- Ladle 1/4-cupfuls onto the griddle, wait until bubbles form and edges look set, then flip and cook until done.
- Repeat for remaining batter.
- Serve warm with pure maple syrup and maybe some peanut butter spread on top.
*Make your own buttermilk–you can even do nondairy! Add 1 Tbsp. white vinegar to a measuring cup, then fill the rest of the way to the 1-cup mark with regular milk. Even almond milk curdles this way! Give it a try!
Original recipe here
Dairy-free option | Soy-free | Nut-free | Clean-eating option
Well, I’ve done it. I actually managed to get my child sick of one of her favorite foods in the world. Looks like Pancake Friday wasn’t such a great idea after all… So in tribute to the demise of Pancake Friday, I give you my final pancake recipe for awhile.
Now, for the record, these Sweet Potato Pancakes were not the straw that broke the camel’s back. They were amazing. My husband’s cousin asked for the recipe & they were a hit at her house too! These are perfect for fall, & just sweet enough with real maple syrup.
- 1 1/2 cups whole-wheat pastry flour
- 3 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. ground nutmeg
- 1/2 tsp. cinnamon
- 1 1/4 cups mashed baked sweet potatoes (about a tuber & a half)
- 2 eggs, beaten
- 1 1/2 cups milk (I used almond)
- 1 tsp. vanilla
- 1/4 cup butter or coconut oil, melted & cooled
- 2 Tbsp. brown or coconut sugar
- Sift together dry ingredients.
- Add remaining ingredients & mix until fully incorporated.
- Heat a griddle on medium heat & grease with cooking spray (PAM for Grilling is soy-lecithin-free).
- Drop 1/4-cupfuls of batter onto hot griddle & cook until edges are set & bubbles begin to form. Flip & cook until both sides are golden.
- Serve topped with maple syrup & a dusting of cinnamon.
Adapted from here.
Friday night has become pancake night at our house. The girls love their pancakes, & it makes my meal planning easier knowing that pancakes will always be that night. But pancake night brings with it 2 challenges: 1) How not to get sick of the same recipe every week, & 2) How to make a carb-heavy meal hearty & healthy. So let’s just say you’ll probably be seeing lots more pancake recipes on here in the future… (If you haven’t seen my banana walnut pancakes yet, go there now. I’ll wait. You can thank me later.)
The base of these whole-wheat blueberry pancakes is remarkably similar to those banana walnut pancakes. It has me thinking that I could probably interchange fruit mix-ins with very little changing of the recipe! Once again, I’ve subbed some Greek yogurt into the original recipe for added protein, & flaxseed for fiber, omega-3s, & general awesomeness. If you still have blueberries in your grocery store, hurry & make these before you have to wait until January for the Chilean ones!
- 1 cup whole-wheat flour
- 2 Tbsp. flaxseed meal (pour into a 1-cup measuring cup, then add flour below)
- 1 cup (minus 2 Tbsp.) all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 cup sugar
- 1/2 tsp. salt
- 1 cup buttermilk (make by adding 1 Tbsp. white vinegar to a 4-cup measuring cup & filling with milk to the 1-cup line & waiting 5-10 minutes before adding remaining liquid ingredients)
- 2 eggs, beaten
- 3 Tbsp. butter, melted & cooled
- 1 cup Greek yogurt
- extra milk for thinning batter (about 1/4 cup)
- Whisk dry ingredients together in a medium bowl.
- Combine liquid ingredients in a large measuring cup, then pour into dry ingredients & stir gently until just combined (batter will be lumpy). Stir in milk to reach desired consistency.
- Heat a griddle on medium to medium-low heat, then spray with cooking spray. Ladle 1/4-cup portions of batter, then sprinkle several berries in each (extra points from your Munchkins for smiley faces). Let cook until bubbles form in the batter & edges are set, then flip & cook on the other side a few more minutes or until golden brown & done in the middle. Because the batter is relatively thick, a lower temperature for longer may be your best bet.
- Repeat with remaining batter & berries, spraying the griddle between every batch or two.
- Serve immediately as desired (with additional berries & some cream, or just with plain old maple syrup). Extra pancakes can be frozen & reheated in the toaster.
If you were to ask my 4-year-old what she wants for dinner, you’ll almost always hear one of three things: pizza, spaghetti & meatballs, or pancakes. I try to indulge these requests, but those foods aren’t exactly healthy most of the time, so I try to smarten them up a little. We almost always have ripe bananas & walnuts, so I found this recipe & thought of ways to make it a little more nutritious. Whole-wheat flour, flaxseed, & Greek yogurt add fiber, protein, & omega-3s important for developing bodies.
My little girl was so excited that when she blessed the food that night, she said, “Thank thee that we can have banana walnut pancakes.” Frozen & then defrosted, Eggo-style, in the toaster, these babies just put me in contention for Mom of the Year when I told her she could have pancakes for breakfast on a weekday. They’re even tasty without syrup if you need a quick, hearty, on-the-go breakfast for the kids. I make a few without the walnuts for my 1-year-old so she doesn’t choke, & she prefers them without the syrup.
This is our new go-to pancake recipe; I hope it’ll become yours too!
- 1 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour (if desired, do 1 cup each of all-purpose & whole wheat)
- 2 Tbsp. flaxseed meal
- 2 Tbsp. sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk (make this by pouring 1 Tbsp. white vinegar or lemon juice into a large measuring cup, then fill to the 1-cup line with regular milk & let sit 5 minutes)
- 3 Tbsp. butter, melted & cooled (I stick it in the freezer a few minutes)
- 1 large egg, slightly beaten
- 1 cup Greek yogurt
- 2 small ripe bananas, smashed with fork
- optional: milk for thinning batter
- walnuts, roughly chopped
- Whisk together dry ingredients in a large bowl. Set aside.
- Make your buttermilk in a large (4-cup or so) measuring cup. Add butter & egg; mix well. Stir in yogurt.
- Make a well in your dry ingredients, then pour in the liquid ingredients & stir a couple times. Just before it’s combined, stir in bananas. Batter will be lumpy. Don’t overmix. Optional: add a little milk to thin the batter if desired.
- Heat a griddle on medium-low to medium. Spray with nonstick cooking spray & use a 1/4-cup measuring cup to pour batter onto your griddle in 4-inch circles. Then sprinkle walnut pieces onto the pancake batter.
- When large bubbles begin to appear, flip the pancakes & cook until golden on the other side as well. Remove to a warm plate lined with a paper towel & keep warm.
- Repeat with remaining batter (don’t put walnuts in all of the pancakes if you have a child under 3), spraying the griddle between every batch or two.
- Enjoy with maple syrup, or just plain! Freeze leftovers & toast in the toaster (use the “frozen” setting if you have one) for breakfast!
Our first Valentine’s Day as new parents was a family occasion: we went to breakfast at the highly-touted Uptown Cafe in Bloomington. There I tried the special of the day, oatmeal-raisin pancakes. They were sublime… probably the best pancakes I’d ever had.
So tonight, for “brinner” (breakfast for dinner — any other Scrubs fans out there?), I decided to make my own. I found an oatmeal pancakes recipe over at Bees Knees Recipes as my jumping-off point. The result? Well, let’s just say that if they were this tasty even with an uneven-heating electric range & my atrocious pancake-flipping skills (if you could even call them that), they’ve gotta be great!
- 1 1/2 cups rolled oats
- 2 cups skim milk
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 2 Tbsp. brown sugar
- 1 Tbsp. baking powder
- 3/4 tsp. salt
- 3/4 tsp. cinnamon
- 1 1/2 tsp. vanilla
- 2 large eggs, beaten
- 1/4 cup unsweetened applesauce
- 3/4 cup raisins (or to taste)
- In a large bowl, combine oats & milk & let stand 5 minutes. (I let it stand while I got my frittata ready to go in the oven.)
- In a smaller bowl, combine dry ingredients.
- Add vanilla, eggs, & applesauce to oat mixture & mix well. Then blend in flour mixture. Finally, stir in raisins.
- Use a 1/4-cup measuring cup to ladle batter for each pancake onto your nonstick griddle. You’ll likely need to stir the batter up again with each batch to keep the raisins from settling at the bottom.
- Serve with delicious butter syrup (below). For some reason, regular old plain syrup doesn’t cut it anymore for us!
Just put a 2:1 ratio of syrup (doesn’t need to be pure — we use Log Cabin) to butter in a Pyrex measuring cup & melt in the microwave. Swirl, pour over pancakes, & enjoy!