Prep time: 10 minutes
Cook: 4 minutes per batch at 300°F
Makes: 8, 4-inch pancakes
Storage: Store in air-tight container in the refrigerator for up to 5 days or freeze for up to 6 months.
¾ cup whole wheat pastry flour (my favorite combination is to use ½ cup oat flour and ½ cup spelt flour and omit the all-purpose flour)
¼ cup unbleached, all-purpose flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. ground cinnamon
1/8 tsp. salt
1 egg, beaten
2/3 to ¾ cup low fat or nonfat milk or nondairy alternative
½ tsp. pure vanilla extract
2 tsp. canola oil OR 1 Tbsp. milled flax seed + 2 Tbsp. water (In a small bowl, mix together and let stand for at least 10 minutes)
1 Tbsp. light brown sugar, packed or ½ banana, ripe and mashed
1 cup blueberries or raspberries, washed
1. Preheat nonstick skillet over medium heat or preheat electric skillet to 300°F.
2. In a medium bowl, combine the dry ingredients and mix well.
3. In a small bowl, whisk the egg. Add the vanilla extract, milk, oil (or flax seed and water mixture) and brown sugar (or mashed banana) to the egg. Whisk until small bubbles appear; about 1 minute.
a. For thinner pancakes, add ¾ cup milk.
b. For thicker pancakes or if add banana, add 2/3 cup milk.
c. My favorite is 2/3 cup + 2 Tbsp. milk when I don’t add banana.
4. Make a well in the dry ingredients and pour the liquid mixture into it. Stir until just moistened.
5. Let stand for 5 minutes.
6. Fold in thawed or fresh fruit if desire. I like to use blueberries and/or raspberries but any fruit will work!
7. Drop approximately 3 tablespoons of batter onto heated skillet. Cook until bubbles form and edges are cooked. Flip and cook until the undersides are golden brown.
Topping suggestions: Serve with jam, maple syrup, honey, yogurt, cottage cheese or peanut butter. Mix and match toppings!