These pancakes were very quick to come together. We actually had these as a part of our dinner last night when I declared to the family that I was on a cooking strike. I decided to cook dinner, but I made it very simple. More on that in another post. I served these with a little maple syrup.
Note: I pour the syrup into a small glass container before the meal, ensuring that there is enough for everyone to have 1 serving size, and we use a spoon to drizzle it on our pancakes. It is easy to get carried away with the syrup, especially when you buy it in those huge containers like I do! It isn’t processed sugar, but it is still sugar. You really only need a small amount of syrup to complement the flavor of the pancake. I put aside 12 pancakes (shown below) to freeze for breakfast on another morning. I have learned that the freezer items need to pulled aside before the meal, otherwise they will be eaten (at least in my house), and then you will never have any freezer items!
Basic Whole Wheat Pancakes
- 4 Tbsp. ground flax seed + 12 Tbsp. water, whisked together
- 6 Tbsp. melted butter (I used Earth Balance)
- 4 heaping Tbsp. honey
- 2 1/2 C. unsweetened coconut milk
- 1 tsp. cinnamon
- 1 tsp. salt
- 1 Tbsp. baking powder
- 3 C. white whole wheat flour
Whisk together first 4 ingredients in large mixing bowl. Add remaining ingredients and whisk. Cook on medium low until browned on both sides. I used 2 heaping ice cream scoops of batter for each pancake, so mine were large. It required me to flatten the pancake with the spatula after cooking on both sides to ensure that it was cooked thoroughly. You could use one ice cream scoop to make smaller pancakes if you desire.
***A quick note about white whole wheat flour. It is nutritionally comparable to whole wheat flour, but it comes from white wheat as opposed to red wheat, hence giving it a lighter color. It is very confusing; perhaps they should call it whole white wheat flour?