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Wednesday, September 9, 2015

Whole Wheat Pancake Recipe


2 large eggs
3 tablespoons light brown sugar (you can also substitute splenda)
1/4 cup vegetable oil (you can also use coconut oil)
2 cups buttermilk
1 teaspoon vanilla
2 cups whole wheat flour
1/2 teaspoon cinnamon
2 tablespoons baking powder
1/2 teaspoon salt
Butter for cooking, plus more for serving
Maple syrup, if desired
Fresh fruit, if desired


  1. First, whisk the eggs, oil, buttermilk, vanilla, and sugar in a large bowl, until well combined. 
  2. Then add flour, baking powder, cinnamon, salt and stir. You want to make sure not to over-mix the batter.
  3. Bring a large nonstick pan or skillet to medium heat, and grease the surface with a little bit of butter. 
  4. Using a spoon or ladle, add 1/4 cup spoonfuls of pancake batter onto the pan. (I find it really easy to use an ice cream scoop for this part) 
  5. Cook for a couple of minutes, or until bubbles begin to form on the surface of the pancake and the bottom is golden. Carefully flip and cook until the other side is golden. If necessary, keep warm in a 300°F oven until ready to serve. Serve with fruit, and maple syrup.

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