Monday, November 18, 2013

The Very Best Whole Wheat Pancakes

I like making pancakes for my family but they were always hard for me and I ended up unhappy with the results and mess they made.  Recently I finally got it (yay!!) and my family has been enjoying more pancakes!

We often eat these for dinner as I'm not big on getting up early to cook up a big breakfast. :)  At least not right now with baby #3 on the way. :)  My boys love to eat these plain, hot off the griddle, or with a little jam on them.  Most of the time I skip the maple syrup for them as they have plenty of energy and top these with peanut butter and sugar-less jam or applesauce.

Makes about 18 4-inch pancakes

2 Eggs
2 cups Whole Wheat Flour (link to my favorite flour, after grinding my own)
1 1/2 cups Milk
2 tablespoons Sugar
4 tablespoons Coconut Oil
2 tablespoons Baking Powder
1/2 teaspoon Salt
Coconut Oil (for frying)

Beat eggs in mixing bowl until fluffy.  Beat in remaining ingredients except coconut oil for frying, just until smooth.  Add an additional 1-2 tablespoons of milk for thinner pancakes.

Heat skillet over medium heat (or electric skillet to 375 degrees).  Grease skillet with oil, lightly.

When skillet is hot, pour slightly less than 1/4 cup batter onto the hot skillet.  Cook until bubbles appear and pancakes are dry around the edges.  Turn and cook other side.

Serve with maple syrup and your favorite toppings.

Tips for better pancakes:
  • Use as little oil as possible to grease your pan
  • Smaller pancakes are easier to flip, making less mess and stress :)
  • Cooking your pancakes until they are almost finished on the first side will make for better looking and easier to flip pancakes. 
* This post contains my affiliate links, if you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you. read my full disclosure here.

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