Joni's Healthy Pancake Recipes

January 10, 2011 Joni Sturgill

Who doesn't love pancakes on a relaxed weekend morning? Well I've tweaked and adjusted these recipes to make them healthy and delicious. Both use whole wheat flour and other add ins to make them nutricious and super yummy!

Joni Whole Wheat Banana Pancakes

In a large bowl, sift together

2 c. whole wheat flour
½ c. all-pupose flour
2 Tbsp. brown or raw cane sugar
3 tsp. baking powder
½ tsp salt
1 teaspoon cinnamon
1/4 t. nutmeg
1/3 c. wheat germ
1 Tblsp. ground flax seed

Then add:

2 1/2 c. milk, soymilk or unsweetened coconut milk (found in dairy aisle in cartons)
3 Tbsp. canola or sunflower oil
3 large eggs (to substitute eggs, use 1 tsp. baking powder, 1 tsp. oil, 1 tsp. milk or liquid for each egg)
1 tsp. vanilla
2 1/2 to 3 mashed bananas

Stir everything together well and pour onto a hot, spray-coated griddle in 3 inch circles. Serve with fresh fruit, a dab of whipped cream (if desired) and a little drizzle of either honey, agave nectar (good for keeping blood sugar stable), or maple syrup. Remember, only a tiny amount. These pancakes are so delicious you won't need much.

Joni's Whole Wheat Pumpkin Pancakes

Stir together:

1 C. whole wheat flour

1/2 C. cake flour

1/3 C. wheat germ

2 Tblsp ground Flaxseed

1 t. baking soda

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/2 t. ground ginger

1/2 t. ground nutmeg

In a separate bowl, combine:

1 C. soymilk (or milk) w/ 1 T. vinegar

1 can of pumpkin puree

2 eggs

2 T. canola oil

1 t. vanilla

2 T. dark brown sugar or raw cane sugar

Mix everything together until just combined. If batter seems too thick, you can always add a little milk, soymilk or water to thin it. Pour onto hot griddle in 3 inch circles. Flip when they start to look dry or bubble on top. Seve with fresh fruit, dollop of whipped cream and a tiny drizzle of honey, agave nectar or maple syrup.

ENJOY!