In my old age (I’m talking life past 30), I have noticed my body just hates refined carbs. White flour turned into anything equals the scale headed in the wrong direction for me! So, I have been searching for ways to enjoy many of the carb things I love in a slightly healthier way that my body prefers. For pasta nights we have started swapping out regular pasta for chickpea noodles which I actually love, and when I bake and make breakfast goodies I try to sub in wheat flour where I can. Every little thing does make a difference, and I can tell by how my body feels if I have been eating carbs made from whole grains versus processed ones.
One tradition we love in our family is pancakes or waffles for breakfast on Sunday morning. I have found that wheat versions of our normal recipes don’t hit me so hard and are quite fresh and nice when mixed with some fresh fruit! This pancake recipe we make with blueberries or mashed bananas and it’s quite good either way. The banana version is a little sweeter with the wheat flavor more hidden as the banana purée mixes in. This version with the blueberries you can definitively taste the wheat since the berries remain whole and tart. I love how on the griddle the berries will heat up and burst out just a little juice without overpowering the whole pancake with berry flavor.
So here it is, our simple blueberry wheat pancake recipe!
1C whole wheat flour (I use Bobs Red Mill)
1C all purpose flour
1T baking powder
1T vanilla extract
2 cups milk (I used 2%)
1 pint blueberries
In a large bowl add your dry ingredients, and whisk lightly only to combine.
In a medium bowl, whisk your eggs and vanilla. Pour your eggs, vanilla and milk into the dry ingredients and stir to combine. Do not over mix but try to eliminate any lumps. Once the mixture is combined, gently fold in your blueberries making sure not to smush them.
On a warmed griddle, pour a scoop of pancake batter – I usually use 1/3c measuring cup to pour my batter but you can go bigger or smaller on pancake size depending on desired results. Allow the pancake to rest on one side until the edges appear firm and bubbles are coming all the way up through the batter. When you flip, your first side should be golden-brown (these appear a little darker because of the wheat flour).
Serve while hot! I think they are fantastic with some pure maple syrup and whipped cream.
A few tips – there are two ways you can cook your pancake to prevent sticking. The first way, of course is to simply butter your skillet. However just know that when you do this your pancake might have rings/spots and not appear to have a nice brown surface. The alternative way is to cook on a nicely seasoned skillet that already does not stick. This is my preference and we have both a cast iron skillet that is nicely seasoned, and a large portable grill top.
Also, this recipe makes far more pancakes than our family of 4 can eat in one sitting! Instead of throwing extra batter out, make the full batch of pancakes then store the extras in Tupperware in the fridge. They will keep at least 2-3 days and can be a nice easy breakfast for your family to have on hand and grab on the go! This not only eliminates food waste but helps with meal planning for everyone’s busy lives.
So, are you willing to give wheat pancakes a go? Let me know your thoughts!
X.O. – Abbey Co.
The essential items I used to make these pancakes possible are a great (and very basic) cast iron skillet, and then I stored my leftovers in my glass storage containers for meals to follow the rest of the week. I love the glass ones because you can just microwave right in the glass dish (versus plastic tupperware). A much healthier way to go about leftovers! Plus the glass can be recycled if they ever break.
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