Monday, June 14, 2010

Whole Wheat Pancakes

Time for breakfast! With a hearty breakfast of pancakes, tots, and fruit, you won't even miss the fatty, greasy bacon!


1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 cup non-dairy milk
2 tbsp canola oil
1/2 tsp vanilla

Stir together the dry ingredients and make a well in the center, set aside. In another bowl, combine the wet ingredients. Add the wet ingredients to the dry all at once and stir until just combined. Heat a skillet over medium and spray with oil. Pour 1/4 cup of batter on the skillet and cook until bubbles form and edges are slightly dry. Flip and cook 1-2 more minutes. Repeat with remaining batter. Makes about 8 pancakes.

Lessons I've learned the first few times I made these: 1) You can't substitute olive oil or vegetable oil for the canola oil. It tastes like crap. 2) If you accidentally dump baking soda instead of baking powder in the bowl of flour, throw it out and start over. No matter how hard you try, you can't get all of it out and it definitely matters. 3) Yes, the vanilla is necessary.

I honestly don't remember where I got this recipe from. If I remember, I'll be sure to update.

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