Ingredients
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1 1/4
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3
-
1 1/4
-
1/4
-
1
-
1
-
1/2
-
2
-
-
-
-
-
-
-
Directions
Whole Grain Pancakes That Don’t Taste Like It!, This is an adaptation of a recipe I found here, Mims & Squims 100% Whole Wheat Buttermilk Pancakes #218671 As I wrote in her review of the tweaks I made to suit my husband’s and I eating style, I realized it was pretty much a recipe unto it’s own, so I’m posting it here as well I added approximately 4 TBS dried blueberries to one cup of the batter, but you can add any type of fresh, frozen or dried fruit of your choice ***Beware of dried fruits with added sugars if you too are watching your sugar intake , I love this recipe! I’ve been on the hunt for recipes that are tasty and diabetic friendly I’m not a diabetic but I’ve been cooking for my sister who is I made a few changes that make these pancakes float off your plate First, I separated the eggs and beat the whites until stiff While the whites are beating, I pulse the dry ingredients in the food processor Then I mix the applesauce, egg yolks, and milk I don’t like artificial sweetners so I mix agave nectar into the milk mixture along with a little vanilla extract I mix the wet and dry ingredients then fold in the egg whites I also heat my cast iron skillet while I do everything else Finally, I make the silver dollar size pancakes Soooo good
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Steps
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1
Done
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used an Electric Skillet, but You Can Also Preheat Non-Stick Skillet Over Medium Heat. |
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2
Done
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Using Whisk, Combine All Ingredients Until Just Smooth. |
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3
Done
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Pour Approximately 1/4 C Batter Into Skillet (form 5 Circle). |
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4
Done
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If Using Whole Grain Pancake Flour, There Won't Be "bubbles" as in Other Pancakes, but When You See the Edges Set Well, and Lift from Skillet (about 2-3 Minutes), Flip Pancakes. |
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5
Done
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Brown For Another 1-2 Minutes Til Done. May Try a Toothpick in the Middle, as in a Cake, Because These Whole Grain Pancakes Will "brown" Quicker and May not Be Done in the Middle. |
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6
Done
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**if Using Whole Wheat Pastry Flour, Your Results Will Be More Bubbles in the Pancakes and Browning Will Be Less Because of the Flour and More from Cooking Time and Temperature. |
