![]() I grew up in Glenview Illinois, just north of Chicago. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. So there is no reason why you should not add your own personal touch. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. I PROMISE that I will never share a recipe unless I have tasted the food. My love for humanity is based on fellowship rather than sensuality. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. The pancakes feel lighter when they are cooked through.Some of you know me as Brother William. My trick to deciding when pancakes are cooked through on the second side (besides a golden color) is to lift them up with a spatula and feel how heavy they are.You can add 1/2 teaspoon of ground cinnamon to the batter for extra flavor.If you need a substitute for the applesauce, I recommend using mashed banana. I’ve tried substituting Greek yogurt for the applesauce and the pancakes did not taste as good. It helps to flavor and sweeten the pancakes, and gives them the best texture. The applesauce is important in this recipe.White whole wheat is made from a different kind of wheat berry and has a lighter color and a more mild, sweeter flavor than regular whole wheat. I recommend using white whole wheat flour in these pancakes.Don’t over-mix the pancake batter when you combine the wet and dry ingredients, or your pancakes may turn out flat or dense instead of light and fluffy.For light and fluffy pancakes, you need a thick batter. Resist adding extra milk, as that will create thinner pancakes. Thaw pancakes on the counter or in the microwave on low power. Once cool, wrap them airtight in a zip-top bag or other container. To freeze pancakes, first let them cool completely on a wire rack. ![]() Pancakes freeze and reheat wonderfully for quick meals later on. You’ll know the pancakes are ready to flip to cook on the second side when bubbles form on the top and the first side is lightly golden brown. Cook the pancakes on a hot griddle or skillet.Combine wet and dry ingredients and mix until just combined.Whisk melted butter into the wet ingredients.In another bowl, whisk together the wet ingredients: eggs, applesauce, milk, honey and vanilla.Whisk together the dry ingredients: white whole wheat flour, baking powder, baking soda and salt.Find the full recipe with ingredient amounts and instructions in the recipe card below. Here’s an overview of the steps to making this pancake recipe. Adding unsweetened applesauce to the batter allows us to use less butter and sugar in these whole wheat pancakes. I found that you can get away with just 2 tablespoons of butter in the whole batch and still have great-tasting pancakes. ![]() I tested this recipe with varying amounts of melted butter. I use white whole wheat flour because we prefer the lighter texture compared to regular whole wheat flour. They won’t spike your blood sugar the way that pancakes made from all-purpose flour might. These healthy pancakes are made with whole wheat flour, which has fiber to keep you full. When you make them with wholesome ingredients, pancakes can be a healthy breakfast option. ![]() If you love pancakes, you’ll also enjoy my Greek Yogurt Pancakes and these Healthy Pancake Recipes. My daughter has been making these homemade pancakes for our family since she was 9 years old – the recipe is that easy!Įvery weekend we make a big breakfast, and we alternate between these healthy pancakes, my best Buttermilk Pancakes and our favorite light and crispy Waffle Recipe. These healthy pancakes don’t require any fancy ingredients, and you can mix up the batter in just five minutes. In the end, the simplest recipe is the one my family likes best. I have tested this recipe many, many times, with all sorts of adaptations. They are especially delicious served with a drizzle of maple syrup and some fresh fruit. These whole wheat pancakes have the perfect fluffy texture and crave-worthy flavor. This is my best easy healthy pancake recipe. They have become a reader favorite with many glowing reviews, too! I originally shared this pancake recipe over four years ago and my family has been making these healthy pancakes ever since! These pancakes are still one of our very favorite breakfast recipes. They are deliciously fluffy and perfect for a weekend breakfast! These Healthy Pancakes are the best! These whole wheat pancakes are quick to make using simple, wholesome ingredients.
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