Prep 15 mins
Cook 20 mins
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.
- 1 1⁄4 cups whole wheat flour (I used whole grain pancake flour I found at Whole Foods, or you can use whole wheat pastry flour)
- 3 eggs
- 1 1⁄4 cups low-fat buttermilk
- 1⁄4 cup artificial sweetener (I used Splenda)
- 1 teaspoon baking powder (heaping)
- 1 teaspoon baking soda
- 1⁄2 cup unsweetened applesauce
- 2 tablespoons flax seeds, ground (I used golden) (optional)
- I used an electric skillet, but you can also preheat non-stick skillet over medium heat.
- Using whisk, combine all ingredients until just smooth.
- Pour approximately 1/4 c batter into skillet (form 5” circle).
- 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.
- 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.
- **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.
These are amazingly light for being whole wheat. The applesauce and buttermilk are good fat-replacements. And I love the addition of the flax seeds. I used dry buttermilk low-fat buttermilk powder and water. Made for Spring 2009 PAC.
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.