Sometimes I post a recipe because I think it will go well with a season or upcoming holiday. And sometimes I post a recipe because I am TERRIFIED that I will loose the piece of paper it is scribbled on in my shorthand. This is one of those. I actually DID loose it and tried to recreate it to no avail.
Luckily I found it on the backside of my daughters artwork! phew!
I love the challenge of making comfort foods more healthy and whole grains is at the top of that list.
I’ve fiddled with many a whole grain pancake recipe but had yet to be satisfied with the results. And I didn’t want it be just part whole grain.
Oat flour (easily made by pulsing rolled oats in your blender!) adds some nuttiness, applesauce and a touch of honey for sweetness, and yogurt makes them tender and fluffy.
Using yogurt when working with whole wheat works amazingly well. And by using whole wheat pastry flour they won’t be heavy. It’s still 100% whole grain, just a finer grind. When using yeast I use white whole wheat, but anytime I make something non-yeast, like biscuits or pancakes, use the pastry whole wheat flour. I keep a bag in my freezer at all times, it keeps really well there.
These pair really well with berry syrup and fresh berries but maple syrup is good too… or hot off the griddle with nothing. I won’t judge.
100% WHOLE GRAIN PANCAKES
1 1/2 cups whole wheat pastry flour
1 cup oat flour (just process old fashioned oats in a blender)
1 Tablespoon baking powder
1 Tablespoon flax seed powder, optional
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1 cup plain yogurt
1 cup applesauce
1/4 cup milk (fat free is fine, or whatever you have)
3 eggs
4 Tablespoons unsalted butter, melted
1 Tablespoon honey
Whisk together the flour, oat flour, baking powder, flax powder, cinnamon, salt, and nutmeg in a large bowl.
In a medium bowl, whisk together the yogurt, applesauce, milk, eggs, melted butter and honey.
Add to the dry ingredients and mix just until combined. As the batter sits it will thicken up as the grains absorb the moisture. If too thick add milk as needed to thin.
Heat a griddle to medium heat and lightly butter. Drop ladle fulls of batter and flip when bubbles form and begin to pop. Cook on second side until cooked through and golden.
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 cup oat flour (just process old fashioned oats in a blender)
- 1 Tablespoon baking powder
- 1 Tablespoon flax seed powder, optional
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 1 cup plain yogurt
- 1 cup applesauce
- 1/4 cup milk (fat free is fine, or whatever you have)
- 3 eggs
- 4 Tablespoons unsalted butter, melted
- 1 Tablespoon honey
Instructions
- Whisk together the flour, oat flour, baking powder, flax powder, cinnamon, salt, and nutmeg in a large bowl.
- In a medium bowl, whisk together the yogurt, applesauce, milk, eggs, melted butter and honey.
- Add to the dry ingredients and mix just until combined. As the batter sits it will thicken up as the grains absorb the moisture. If too thick add milk as needed to thin.
- Heat a griddle to medium heat and lightly butter. Drop ladle fulls of batter and flip when bubbles form and begin to pop. Cook on second side until cooked through and golden.
