There is no meal that I love more than breakfast, especially when it involves pancakes! The only problem with them is they’re typically made with white flour. In an attempt to make healthier pancakes, I searched online for a good, nutritious recipe that uses whole wheat flour instead.
I came across this fabulous recipe on epicurious for White Whole Wheat Pancakes With A Yogurt Batter. I have used this recipe several times now, tweaking it to my own personal taste. (And of course adding bananas and almonds for Jessica!) This is my version of the yummiest pancakes you’ll ever eat…
WHAT YOU NEED:
– 1 1/4 cups of White Wheat Flour
– 2 1/2 tbsps Raw Sugar
– 1 tsp Double-Acting Baking Powder
– 1/4 tsp Baking Soda
– 1/4 tsp Kosher Salt
– 1 Egg
– 2/3 cup Low-fat Plain Greek Yogurt (Our favorite is Cabot.)
– 1/2 cup and 1 tbsp of Almond Milk
– 1 tsp Vanilla Extract
– 1 Ripe Banana
– 1/4 cup of Almonds (We used oven roasted here, but generally I prefer the raw kind)
Preheat non-stick pan or griddle to medium heat. Turn your oven on low heat.
Measure out 1/4 cup of almonds and place in a Ziploc bag. Seal.
Crush up the almonds using a heavy glass until chopped into decent sized pieces. (If you have a nut chopper-use it instead, I’m sure its easier!)
The almonds should look like this. Set them aside.
Measure out all of the dry ingredients and place them into a mixing bowl.
Whisk together ingredients until well incorporated, working out any clumps in the mixture.
Once fully incorporated, set the dry mixture aside.
In the mixing bowl, add egg and beat well.
Add the Greek yogurt and almond milk to the mixing bowl with the egg.
Then add the vanilla extract to the bowl.
Whisk the ingredients together until fully incorporated.
Cut the bananas into quarters long ways and then chop into smaller pieces. Set aside.
Add the dry mixture to the wet mixture.
Also add the almonds to the mixing bowl.
Immediately start mixing together. While mixing, add in the banana.
Mix well. This is what your batter should look like.
Lightly spray the pan or griddle with cooking spray.
Start spooning batter onto the hot surface. The batter will be thick, so you may have to use your spoon to help shape your pancake.
Once bubbles start forming on the top of the pancakes and the edges are slightly browned, they’re ready to flip.
The bottom of the pancake should look toasty.
Cook for about 2 more minutes, until the other side is slightly browned.
Remove from the griddle and place pancakes in the oven to keep warm until serving.
Serve with your favorite breakfast sides. I paired my pancakes with cheesy eggs and fresh grapefruit and drizzled them lightly with pure maple syrup.
Not only are these pancakes great because they’re healthier than the typical pancake, but they’re also extremely moist and flavorful.
You can also change up this recipe by adding your own favorite fruit or nuts into the batter. (Although you can’t go wrong with banana and almond!)
I hope you enjoy waking up and making these pancakes as much as I do!