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!