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100 % Whole Wheat Pancakes or Waffles


Top pancakes or waffles with unsweetened applesauce, 100% fruit spread, vanilla yogurt, fresh fruit, pure maple syrup, brown rice syrup or coconut nectar.  Avoid imitation syrups and sugar-free syrups.


Makes 16 four-inch pancakes (serving = `1 pancake)


·        2 cups 100% stone ground whole wheat flour or white whole wheat flour

·        2 teaspoons aluminum-free baking powder

·        1 teaspoon baking soda

·        ½ teaspoon sea salt

·        2 cups almond milk

·        1 egg, whisked

·        ¼ cup unsweetened applesauce


In a medium mixing bowl, combine flour, baking powder, baking soda, and salt.  In a separate bowl, whisk the egg, milk and applesauce together.  Add to the flour mixture and mix well to make batter.

Heat a griddle or large nonstick skillet over medium heat until hot.  Pour batter on griddle ¼ cup at a time, making sure the edges of each pancake don’t touch.  Cook until golden brown and bubbles appear on top of the pancakes.  Flip and continue cooking until the other side is golden brown.

To make waffles: Prepare batter as above.  Preheat waffle iron until ready for cooking.  Pour batter onto hot waffle iron and cook until golden brown.

Blueberry pancakes: add 1-cup fresh or frozen blueberries to the batter.

Banana-Nut pancakes: add 1 mashed ripe banana instead of the applesauce and ½ cup chopped walnuts.

Dee McCaffrey
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