Golden Wheat Pancakes(Double the recipe below and stock your freezer with leftover pancakes.)
1 egg, beaten
1 c buttermilk*
2 Tbls unsweetened applesauce
1 c whole wheat flour
1 Tbls sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Whisk the wet ingredients in one bowl and the dry ingredients in another. Pour the dry ingredients into the wet and whisk until combined. (Batter may still be lumpy).
- At this point you can add in any of the following ingredients:
- 1/2 c. pureed pumpkin + 1 tsp cinnamon
- 1/2 c. pureed beets
- 1-2 Tbls of ground flax seed
- 1 mashed banana (omit the sugar if you add this)
- 1/2 apple, peeled and diced + 1 tsp cinnamon
|Topped with frozen wild blueberries|
(If you are adding chopped nuts or blueberries, I pour about 3/4 c. of batter onto my griddle and then sprinkle each pancake with nuts or blueberries.)
Wait for pancakes to form bubbles and then flip to cook the other side.
*If you do not have buttermilk you can substitute 1 cup milk + dash of lemon juice. I have also substituted the buttermilk with a 1/2 cup plain Greek yogurt + 1/2 cup milk .
Tip: For pancakes with a beautiful golden color, use a nonstick griddle with NO butter or grease on it. The pancakes pictured below on the left are an example of NOT using butter while the pancakes on the right were cooked on a buttered surface.