The Absolute Best Whole Grain Pancakes
OMG, I have to share this pancake recipe! It’s amazing! It’s life changing! I will never eat any other pancakes again. They are so soft and fluffy and do not taste like whole grain at all. My mouth is watering just thinking about them.
I wish I could get on board with the whole gluten-free thing. I know it’s probably healthier and in some cases it tastes okay, but I JUST CAN’T DO IT. I see the looks on neighbor kids faces when they eat my gluten-free snacks, and it ain’t good. They can tell something is off, but don’t know exactly what. That is not the look I’m going for when I proudly present my baked goods for evaluation. Soooo, I have come up with my own way. I call it reduced gluten baking. Is that a thing? Well it is now. I use a combination of whole grains, wheat being one of them, that bakes nicely and is super healthy but without the disappointment in a child’s eyes that no one likes to see.
When I finally discovered this winning combination of whole grains (equal parts whole wheat pastry flour, brown rice flour, and almond flour with a few Tbsp. of golden flaxseed, ground) my husband and I agreed that these pancakes were so much better than any other pancakes I had ever made. They are our new obsession. And now I use this combo to make everything from fruit filled muffins to savory biscuits.
Even kids who aren’t used to my whole grain baking love these pancakes. And they totally can’t tell that they are whole grain. There is no grainy texture like some whole-wheat pancake mixes/recipes and applesauce adds just the right amount of moisture and sweetness to make them irresistible. I usually try to curb my pancake craving with lower-carb Egg and Banana Pancakes but sometimes you just want bready, carb-filled deliciousness that comes from REAL pancakes. At least now I can eat them with less guilt.
Now to get started:
In a medium, microwave safe bowl, heat butter for 30 seconds, until melted. Add eggs and scramble quickly before butter hardens (don’t stop and take a picture of it like I did – I almost missed my window of opportunity). If the butter starts to harden before you get it scrambled into the eggs, you will end up with weird chunks of butter in your pancakes and for some reason they don’t rise as well. So if your butter starts to get hard, just heat on the stove or in the microwave in VERY small increments, scrambling often until it is all incorporated. Add milk, applesauce and maple syrup and mix thoroughly.
Normally I like to mix the dry ingredients together in a separate bowl, especially when using almond flour because it tends to be lumpy. But sometimes I just get lazy and don’t feel like washing another bowl. Either way, they will still taste delicious. So somehow, however you like, add the dry ingredients to the wet and mix just until combined.
Preheat a griddle or large flat bottomed pan on medium heat. Coat with a thin layer of oil or butter (I prefer avocado oil). Pour 2-3 Tbsp of the batter onto the pan and cook until the pancakes start to bubble and the bottom is golden brown (3-4 minutes). Flip and cook for 2-3 minutes more. It takes slightly less time on the second side. Remove from the pan and top with butter and fruit of your choice.
Our favorite topping lately is frozen strawberries that I thaw in the microwave and then chop up into small chunks and mix in a small amount of maple syrup. It is heavenly and a lot less calories than plain maple syrup.
HERE ARE A FEW AFFILIATE LINKS. FULL DISCLOSURE – I MAY RECEIVE A SMALL COMMISSION IF YOU CLICK ON THESE LINKS AND PURCHASE THE PRODUCTS THAT I RECOMMEND BUT I ONLY RECOMMEND THEM BECAUSE I USE THEM MYSELF AND TRULY THINK THEY ARE GREAT PRODUCTS.
If you are having trouble finding ingredients, check out Vitacost.com. It is my absolute favorite website for healthy food. They have the best prices, super fast shipping, and amazing customer service.
Here are a few links to the ingredients in this recipe:
NOW Real Food Almond Flour 10 oz
Bob’s Red Mill Organic Whole Wheat Pastry Flour 48 oz
Vitacost Superfine Brown Rice Flour – Non-GMO 32 oz (2 lbs)
Bob’s Red Mill Organic Ground Golden Flaxseed Meal 1 lb
If you tried this recipe, please let me know what you thought in the comments below. I love hearing your feedback!
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 1/2 cup whole wheat pastry flour
- 1/2 cup brown rice flour
- 1/2 cup almond flour
- 2 Tbsp. golden flaxseed meal
- 1/2 tsp. salt
- 1 Tbsp. baking powder
- 1/4 cup butter or margarine, melted
- 2 eggs beaten
- 1 cups milk, or almond milk
- 1/2 cup unsweetened applesauce
- 1 Tbsp. maple syrup or other natural sweetener
Ingredients
Dry Ingredients
Wet ingredients
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- In a medium bowl, melt butter. Add eggs and scramble quickly before butter hardens. Add milk, applesauce and maple syrup and mix thoroughly.
- In a small bowl, mix the dry ingredients. Add to wet ingredients and stir to combine.
- Preheated griddle or large flat bottomed pan on medium heat. Lightly coat with a high heat oil (I like avocado oil). Pour about 2-3 Tbsp batter onto griddle and cook until they start to bubble and the bottom is golden brown (2-3 minutes). Flip and cook for 2-3 minutes more. Remove from the pan and top with butter and fruit of your choice.
