These are very good whole-wheat pancakes. I just tried a recipe yesterday, from this site, that were similar but had a little while flour and whole wheat flour along with the wheat germ. I've been looking for something with no white flour, and I think this is going to be in my breakfast rotation at least three times per week. I scaled the recipe down to four servings, which yielded two nice size pancakes, and added a Tbsp. of flax seed for overall health and hormonal benefits. (Flax seed is good for the boobies, ladies...and it's breast cancer awareness month...sorry for the language, guys!) I try to minimize dairy in my diet so I used unsweetened almond milk instead but did keep 2 Tbsp. of buttermilk as it lends wonderful flavor and makes for a fluffier pancake. And since I always use both baking powder AND soda in my pancake recipes, I just used half and half of each. Pancakes always seems to rise better this way. I also took a tip from the pancake tips article on this site and separated my egg white and beat it to get nice fluffy peaks and then folded it in at the end. This made a big difference a very fluffy pancake. I definitely think that whole wheat pastry flour makes a big difference when making a whole wheat pancake...much better texture. Oh, also added 1 Tbsp. Xylitol for some sweetness. Thanks for a great recipe we can all feel good about eating.
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