Fruit-Laden, Whole-Grain Pancakes
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bookjunky January 7, 2014
In my house, pancakes are in the Contract of American Motherhood. Every Sunday. I also make mine with whole wheat flour, and no one seems to notice object. I also use a slosh of olive oil instead of butter, and it doesn't seem to affect the taste negatively. For a while I enforced a homemade-jam instead of maple syrup rule, but the kid whined until I bought syrup. As far as flavor being superior, I personally think whole wheat tastes vastly better than white anything but try convincing a child of that.
aargersi September 16, 2013
Made these for a gang of us at the beach yesterday morning - they are great! I haven't made pancakes in YEARS, but these will get another go - fluffy, delicious, and not belly-bombs. We get extra points for whisking egg whites to peaks by hand (it tool 3 of us taking turns) ... yow
Valerie S. September 15, 2013
I make pancakes with white whole wheat *all the time* for my kids, and we all love it. They are so much more flavorful and leave us feeling energized, not comatose. The ordinary white-flour ones taste like gassy styrofoam to me now. Great recipe!
MSL-2302 September 14, 2013
I made these with thin apple slices today, and they were fabulous! I used strawberry-banana yogurt (it's what we had) and regular whole wheat flour (ditto), and they were great. FWIW: I ended up adding about a half cup of milk because the batter was very thick, and my first pancakes had that burnt outside, raw inside problem. After adding milk, they were perfect. Thanks for a great recipe!
Fairmount_market September 14, 2013
Scoff if you will, but our family's go to pancakes are chia seed and buckwheat: http://food52.com/recipes/20416-chia-seed-and-buckwheat-pancakes. Not necessarily for the health benefits, but because the chia seeds absorb liquid and gel, allowing a low flour to buttermilk ratio which makes for light and tender pancakes.
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