I alluded to these pancakes in my post last Wednesday about hiding pureed fruits and vegetables in recipes, as a ruse to get the offspring to eat healthier. And a whole lot of you, all right, two to be exact, have asked me for the recipe.
Ten years ago, if someone had suggested that I’d be cooking, much less eating, whole wheat pancakes, I’d have asked them what they were smoking. Everyone knows that pancakes are made from Bisquick. Or they come from IHop. And that’s it. The end.
Whole Wheat Pancakes = Dining on cardboard.
As I nearly break my arm patting myself on the back, I can humbly tell you that these are the best pancakes I’ve ever eaten.
And I’ve put away a few pancakes in my day.
My dad loves to tell the story of how whenever I would make pancakes as a kid, my parents would have to give them to our dog, Bananas. Who would promptly bury them in the backyard. And the grass surrounding the area withered and died soon after.
Yes, that story never gets old.
Anyhoo. I’ve progressed in my pancake making.
I originally found a portion of this recipe from Cooks.com, and I just messed with it until I got it where I want it. In other words, pancake perfection.
Whole Wheat Pancakes
2 C. Whole Wheat Flour *
2 T. Light Brown Sugar
2 T. Splenda (or real Sugar)
2 t. Baking Soda
1 t. Sea Salt
2 T. Wheat Germ
2 T. Canola Oil
1 t. Vanilla
2 C. Low Fat Buttermilk **
2 Large Eggs
1 C. Mashed Banana
1/2 Cup Pureed Carrots or Zucchini ***
*Replace a scoop of whole wheat flour with a scoop of protein powder.
**Last weekend, I was out of buttermilk and just used 2 Cups of milk using powdered milk. Couldn’t tell the difference!
***This is where I got sneaky. The kids had NO idea. And I swear, they tasted even better than usual.
In a bowl, mix dry ingredients. Then add wet ingredients. Mix with mixer.
Bake by ladlefuls on a hot oiled griddle. Turn when bubbles form on the top. Serve with butter and maple syrup.
If I had make these pancakes when I was a kid, Bananas would have had nothing to bury but the cat.