"The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids." — brossettelewis
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1 1/4 cups
whole wheat flour
milk, plus more if necessary
I lost my 100% whole wheat pancake recipe and tried this one. What a wonderful surprise. My son and husband sucked them up and I had to make another batch. I always double it now and use a 1/3 cup batter per pancake. My alterations: All organic ingredients, 3 tablespoons sugar instead of 2, and brown sugar instead of the substitute. Ive made them several times and the recipe proportions are great. As is, you will have a bouncy, very thick pancake. Sometimes the family wants thin pancakes and I add 1/4 cup milk (for base recipe- double this for a double recipe). My recommendation is to use fresh ground flour! Use soft wheat berries. We love this recipe better than my old one!
I'm sorry but i did not like these and am wondering what I did wrong because there where so mnay good reviews. I love whole wheat flour more than white too but these had a weird bitter taste to them and all my baking supplies are newer and have been used before so I dont think that is the problem. m The only i did differently was rubbed oil on the pan ibnstead of using spray.
Great recipe. Just add a bit more milk (or soy milk) and you're good to go! I make all the dry stuff in large, large batches, store, and then when ready, measure out the right amount of "mix" and add the wet. This way, we're all ready in the mornings!
I use this recipe almost every weekend! It is so versatile that I can make different kinds with whatever I have on hand. I've used ripe bananas, blueberries, blackberries, and even used just cinnamon/nutmeg/cloves/vanilla when I didn't have any fruit. You can sub some or all while flour if you are running low or have picky eaters. I even use vanilla soy milk to add that hint of vanilla and sweetness. I use Splenda instead of packet sweeteners and find that 1/4c of Splenda does the trick. These are so good you can eat them without any syrup! I usually make a double batch and put the extras in the fridge or freezer. Just pop in micro or toaster and you are good to go! You don't even have to worry about overly juicy fruit, like if you use frozen, because I usually end up using more than the cup of milk and the juice makes up the difference. I absolutely love this recipe and it is SO easy to mix, match, change, add and still I have yet to have a bad batch! I even keep them warm in the oven while cooking other items and they still turn out great! Top with some sugar free syrup and it is the best "healthy" breakfast that the kids won't even notice there's no added sugar!
These were excellent. We used cane sugar instead of artificial, and 2 eggs instead of one. We also added a couple tablespoons of wheat germ and a little flax seed meal for some added nutrition. Even my picky 4-year-old loved these!
Soooo good!! I did add 1/2 t of cinnamon and vanillaand doubled the blueberries (my family really love them). I was also a little leary of all the whole wheat , so I used 1/2c of white and 3/4c of whole wheat,and I did need to add about 2 T more of milk, butthese pancakes are great!
since it's a little dry, adding blueberries, chocolate chips, or mashed bananas makes it so moist and delicious
I thought these were pretty good. I didn't have blueberries so instead I made them "stuffed". I sliced each pancake almost in half and put in a dollop of homemade fat free raspberry lebneh mixed with a small bit of low fat sour cream. EXCELLENT!! I am thinking these could probably be made stuffing with with vegetables if the sweetner isn't added.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Blueberry Pancakes
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 23
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