My husband has always been in charge of weekend pancake making. He has kindly evolved his recipe over the years to meet my dietary requirements. From the switch of all white flour to half white/half whole wheat and recently the omitting of eggs, milk, and butter, they have slowly gotten a lot healthier!
- 1/2 cup white flour
- 1 cup whole wheat (pastry) flour
- 1 1/2 Tbsp sugar
- 1 Tbsp baking powder
- optional: 1 1/2 Tbsp ground flax seed
- several shakes of cinnamon
- 2 Tbsp vegetable oil (can omit if you are following a non-oil diet)
- 1 ripe banana, mashed
- 1/4 cup applesauce (unsweetened)
- 3/4 cup almond milk (unsweetened original)
- 3/4 cup water (don’t add it all – add rest as needed to get a good consistency)
- frozen or fresh blueberries, for adding to pancakes once you put them on the griddle
In a medium mixing bowl, add ingredients (through water) in order above, adding the water slowly to achieve a good pancake batter consistency. Heat a griddle over medium heat. Using a 1/2 cup measuring cup as a scooper, make 2 pancakes for every 1/2 cup (so 1/4 cup each). After pouring 4 pancakes onto a griddle, add blueberries (frozen is fine) to each pancake. Allow to cook until bubbles stay open (until holes begin to form from the bubble), then flip. Cook a few minutes more (a little less than the first side) on the second side. Serve onto plates and serve with warmed maple syrup or fresh fruit or just plain (that’s my way!).
You can see this batch had some for our daughter – a snowman pancake and a mini-pancake!