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.