Plant-Based Recipe: Whole Wheat Mixed Berry Pancakes

8:25 am | |

Whole Wheat Mixed Berry Pancakes

As a kid, having pancakes meant it was the weekend.  As an adult, I did not like the oil and white flour used in the premade pancake mixes and whole wheat pancakes were never fluffy.  With some experimenting, I finally found a recipe that my family likes and there is no oil. I have added flavor by adding berries, cinnamon and applesauce and fiber by adding oats and whole wheat flour.  Plus, I add a little flax and sometimes some Chia seeds, because it mixes things up. This makes enough large pancakes for a hungry family or for leftovers.

Combine in large bowl and stir until ingredients area mixed together:

2 Cups Whole Wheat Flour (can use 1 C white and 1 C whole wheat)

2 Tablespoons sugar (can substitute maple syrup, agave, etc.)

4 Tablespoons aluminum free baking powder (yes, it’s a lot but makes them fluffy)

¼ teaspoon salt

½ to 1 cup quick cook oats

1 Tablespoon Ceylon cinnamon (can omit if not a cinnamon lover)

1-2 Tablespoons Flaxseed meal (can omit if want fluffier)

1 Tablespoon Chia seeds (optional)

Splash of maple syrup

¾ Cup frozen blueberries

6 +/- frozen strawberries chopped small

4 Tablespoons unsweetened applesauce

~ 3 Cups plant-based milk (soy, rice, almond) (add enough milk to make mixture pancake consistency – I prefer mine a little thick)

Pour ½ Cup increments of batter onto pre-heated non-stick skillet and cook over medium heat 3 minutes on each side. (Or flip when edges become set).   Serve warm topped with homemade jam or maple syrup. Delicious!

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