Saturday, January 26, 2013

Weekend Pancakes

We have a weekend tradition of cooking pancakes and bacon (or sausage) for breakfast one day.  We love big breakfasts, and with two little ones and a mommy who loves to cook, its just easier and healthier to enjoy it at home.  I can control the ingredients, the cooking method, and I tend to eat less because I create my portion size.  And who said you can't have chocolate chip pancakes for breakfast?  When I mentioned that to the toddler this morning, he couldn't wait to help me make them.  He usually scarfs up the regular pancakes, but today he waited patiently for his chocolate chip ones to be ready.  So cute!  He even ate leftovers for snack - and I let him because they had no sugar, flax seeds, and all the other healthful ingredients listed in the name below.  He hears "chocolate" and thinks dessert.  Its a win-win. 

Making your own pancake batter is easier than I thought, and I'm new at it.  Once I read the ingredients in pancake mix (gross) I told myself I would never go back.  I hope you give one or both recipes a try at home.

Happy Cooking!

The whole wheat buttermilk pancakes

The whole wheat oatmeal banana chocolate chip pancakes

Whole Wheat Buttermilk Pancakes
I started using half whole wheat flour in my pancakes without telling my husband and we have never looked back.  He doesn't seem to know the difference, so why should I tell him?

1 cup of all purpose flour - I use 1/2 cup of unbleached, 1/2 cup of whole wheat
1 T sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg, beaten
2 T oil  (I use canola, but coconut or olive oil would be fine too)
1 cup of buttermilk (you can substitute "sour" milk by adding 1 T of vinegar to the milk and allowing it to rest for 5 minutes.  I did this today because my grocery store was all out of buttermilk.  The buttermilk or vinegar is the reactant with the baking powder that puffs the pancakes up.  If you skip it all together, you will have flat pancakes - no big deal)

Combine the dry ingredients.  Make a well in the center of the flour mixture, add the wet ingredients and stir just until moistened (batter will be a little lumpy).  Don't over mix.  Add additional buttermilk to thin the batter, if necessary.

Spray a hot skillet or griddle with cooking spray.  Drop about 1/4 cup of batter for each pancake and cook over medium heat for 2 minutes on each side or until golden brown.  (flip when the pancakes have bubbly surface and edges are slightly dry).  Serve with maple syrup of your choice - we like the real deal over here.

Whole Wheat Oatmeal Banana Chocolate Chip Pancakes
Recipe from

1 very ripe medium banana, mashed
1 tsp baking powder
1 flax egg (1 Tbsp flaxseed meal or ground flaxseed + 2.5 T water, allow to rest for 5 min)
pinch salt
½ tsp vanilla extract
1 T almond butter
1 T canola oil
3 T almond milk (or substitute other milk)
½ cup rolled oats
¼ cup whole wheat flour
2-3 T semisweet mini chocolate chips (we only used 2 T, but original recipe recommended 3T)

Make the flax egg and set aside.  Mash the banana with a fork or potato masher.  Combine flax egg, banana, baking powder, salt, vanilla, almond butter, oil, and milk.  Stir to combine well.  Add the flour and oats and only mix until moistened, don't over mix.  Add mini chocolate chips and stir slightly. 

Cook on griddle or skillet (sprayed with cooking spray) over medium heat for 2-3 min on each side, or until browned.  Serve as is or with a little maple syrup.

Chocolate chip on the left, buttermilk on the right

And the coveted chocolate chip pancakes - they really do taste more like cookies than pancakes.  Very rich and delicious.

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