I am always trying to figure out ways to sneak healthy ingredients into our meals. (I had definitely been inspired by The Sneaky Chef who has great recipes and tricks to making meals packed with good ingredients). Both my little guys love pancakes but I just wanted to try to make them packed full of things good for them but still tasty. Today’s pancakes were a success! Both my sons and their dad loved them.
Whole Wheat Pancakes
3 3/4 c. whole wheat flour
3 Tbls. flaxseed meal combined with 9 Tbls. warm water
3 3/4 c. buttermilk
3/4 c. sugar
3 heaping tsp. baking powder
3 tsp. baking soda
3/4 c. cooking oil
1/2 tsp. salt
3 tsp. vanilla
additional milk (whole milk worked well), as needed to thin batter out.
Combine ingredients in a large bowl and using a whisk, mix well.
Heat griddle until water just sizzles upon dropping on.
Scoop batter onto griddle in 1/4-1/3 size scoops.
Flip pancake when bubbles are rising in the middle.
Continue cooking on the other side until lightly golden.
Makes about 30 mid-sized pancakes.
Food for Thought:
These would be great with blueberries or chocolate chips in them as well. It is also easy to freeze the extra pancakes by separating each pancake with wax paper and placing them in a baggie. Then, we just take one or two out for breakfast and either pop them in the toaster or microwave them for about 30 seconds.