My problem this morning was simple: I wanted to make 100% whole wheat pancakes. But I was nervous. I didn’t want to disappoint anyone at the breakfast table with flat frisbees. What if there was a revolt?
I think all of us have felt a little like that when we face a battle when swapping for more nutritious ingredients. There is a first for everything and no one tells us how to handle the transition. Here is my advice:
I decided to give it a shot and await for feedback from my main man and the kiddos. I have been successful in using two different pancake recipes. It feel SO good to be out of the crap trap with pancakes. Phew.
Here are a few pancake recipes that include 100% whole wheat. I was wonderfully happy with their texture and fluff factor. Goodbye Bisquick. I never really liked you anyway.
The title of this post seems really complicated. Something you would get at a snooty organic bistro for breakfast.
However, you don’t have to be snooty to enjoy being healthy. This recipe will become one of your morning staples. In the morning I hate to look at a recipe. So the base of this recipe is easy enough to memorize and then you can do any add-ins you and your family love.
100% Whole Wheat Banana Flax Pancakes with Raspberry Sauce
- 2 cups milk
- 2 squished bananas
- 2 eggs
- 1/3 cup cottage cheese (optional – but adds a dose of protein and calcium for tiny stomachs.)
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 2 tablespoons flax seeds
- a few shakes of cinnamon & nutmeg
- pinch of salt
- 1 cup fresh or frozen raspberries
- 1/3 cup water
- 2 tablespoons honey or sugar
- 1/2 teaspoon almond extract (optional)
- Wisk together wet ingredients.
- Mix together dry ingredients in a separate mixing bowl.
- Pour wet mixture into dry ingredients. Mix until everything is just moistened – don’t over mix. Just remember with a quick bread like pancakes and muffins – less is more when mixing. That’s great. Less work for us in the AM.
- Heat your griddle to 350 -375 degrees.
- In a small sauce pan mix together ingredients.
- Cook on medium high until the berries have cooked down a bit. It’s going to smell like heaven. Smash up the berries a little and serve over pancakes. You won’t remember why you ever used Mrs. Butterworth’s.
- When raspberry sauce has cooled slightly, mix with plain yogurt. Serve as a pancake topping or with sliced fruit for a snack. Yum.
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