We love the flavor and heft of these Hearty Whole Wheat Pancakes. A stack of these will keep you fueled all morning. For extra goodness, stir in a cup of whatever fresh fruit is in season. For toppings try a slice of extra firm, water-packed tofu, a spoonful of applesauce (homemade is best!), a few chopped walnuts, and a drizzle of real maple syrup. Yummy!
One of our members, Kris, made these for dinner one night and sent the following comment: These pancakes are very robust and filling with a lot of body. Very good flavor. They taste like the buckwheat pancakes my dad made when I was little (delicious!).
- 2 cups - whole wheat flour
- 2 tsp - baking powder
- 1 tsp - salt
- 2 cups - water
- 1/4 cup - unsweetened applesauce, smooth style
- If you are using an electric griddle (non-stick) with a temperature control, preheat it to 375 °F. If you are using a skillet or stove-top griddle (non-stick), preheat it over medium heat.
- While the griddle or skillet is heating, combine the flour, baking powder, and salt in a medium bowl, stirring well to thoroughly mix the ingredients.
- In a small bowl, stir together the water and applesauce. Pour into the flour mix and whisk together just until combined. The point is to not over-stir the mixture, which can result in tough pancakes. If a few wisps or small lumps of flour are still visible that's OK, they will cook out.
- Check the griddle or skillet to be sure it's properly heated and ready for the batter. Test by sprinkling a few drops of water on the surface. At the proper temperature the droplets should dance around. If the griddle is too hot the droplets will evaporate on contact, in which case you should reduce the heat, wait a few minutes and test again.
- Gently ladle about 1/4 cup of batter onto the hot surface.
- When bubbles form on the top of the pancake it is ready to flip. Using a spatula, flip each pancake and cook another 1-2 minutes.
- Serve warm with your favorite toppings.
- This is the perfect recipe to experiment with replacing whole wheat flour with whole wheat pastry flour, and see what you think. In our taste tests we notice a difference. The pastry flour version is lighter in texture. But that doesn't mean you'll prefer it. You may like both. Try it, and let us know what your taste buds decide.
- Freeze leftovers in plastic wrap then aluminum foil. Reheat in the toaster, toaster oven, or microwave, then serve as usual.
Nutrition (per serving): 224 calories, 83% calories from carbohydrates, 13% calories from protein, 4% calories from fat, 8.1g fiber.