I have to admit that my children still like Bisquick better, but in an attempt to be slightly more healthy we make these instead. They are pretty good and I feel a little better about eating them!
- 1 1/4 cup whole wheat flour
- 1 Tbsp sugar (Can substitute 1 Tbsp honey)
- 2 tsp baking powder
- 1 cup milk
- 2 Tbsp lemon juice
- 1 egg, beaten
- Optional: 1/4 c your favorite ingredient. Some ideas we like: white chocolate chips, blue berries, strawberries.
Mix all ingredients in a bowl and cook on flat skillet until browned on both sides. Top with a pat of butter and Agave Nectar.
Makes about 14 small pancakes, see above photo.
I use Agave Nectar from Mudhava instead of syrup. Agave is a natural liquid sweetener made from the extract of the wild agave. It can be pricey, so I buy bulk and just refill the little container!
Note: You can make extras of this and freeze them in a Gallon Ziploc freezer bag. Just thaw before ready to eat, and re-heat in your toaster!
MG: Thanks for the recipe :o)I mostly use Agave for tea or as syrup. You can also use for whatever you might use Honey for, like we dip the crust of our pizza in it!You can use it in recipes to replace honey as well, I haven't tried in our bread yet though.
We stopped using boxed pancake mix a couple of years ago to be healthier and to save money. We don't miss the old ones anymore! I've made chocolate chips pancakes, whole wheat banana crunch pancakes, blueberry pancakes and, my favorite, cinnamon pancakes. I've found some great recipes at allrecipes.com. Thanks for this recipe!!
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We never used boxed, so my kids don't miss them. And I am SO blessed they didn't complain at all when I switched to fresh ground whole wheat. I have been putting whole wheat, spelt, rye and oatmeal in our pancakes. The kids adore them! I want to get some buckwheat to try soon. I do use soft white wheat, instead of hard wheat, which makes them a little lighter. I also mix the flours and buttermilk and let sit a while (15 or 20 minutes – as I get out the griddle, plates, butter, etc) then add the rest of the ingredients. Because whole wheat takes longer to absorb moisture than refined flours, this gives the flour more time to absorb and soften up. When I do this it makes my pancakes almost as fluffy as refined white ones!
Kori, your variations sound so good! I’ve been wanting to try some new recipes and grains. Would you mind sharing your recipes? I’d really appreciate it! Thanks, Becky
I am so bad….for pancakes I actually used the boxed whole wheat kind. Confession.
I have to eat gluten-free, and so do others in my extended family. We use Pamela's Baking and Pancake mix. It has almond meal in it for more protein and fiber. It is very tasty and we started just making it for everyone (even those without gluten sensitivity) because it tastes great. Just thought I would mention that in case anyone else has to eat gluten-free.
I make a "somewhat healthy" pancake recipe for my boys 🙂 1/2 c. white flour1/2 c. whole wheat flour1/4 c. oat flour1 Tbsp. baking powder4 Tbsp. sugar (yes, it's alot, but we don't use syrup)pinch saltseveral generous dashes of cinnamon1 egg4 Tbsp. canola oil (or melted butter)1 1/2 tsp. vanillaabout 1 cup milk (I use enough to get a moist enough batter).Basically, I combine the ingredients – dry together first, combine wet together and then add to dry. Lastly, I add about 1/3 cup chocolate chips 🙂 They are very yummy! They are sweet enough that we don't use sugar.
My friend turned me on to spelt pancakes, they are different, a bit more texture but I LOVE them and they are healthier. Look up the recipe on line.
I noticed the lemon juice. I am wondering why lemon, unless it is to sour the milk? We use vanilla or almond extract. My kids have never had boxed pancakes till they had them at friends houses. They prefer homemade!! My kids are mostly grown now. They are 24 down to 10. Will be over the halfway mark of them being 18 in June!!! Oh yah I have 8 children.
No, the lemon just gives it kind of a “fresh” taste, it’s not sour at all! Funny I know :o)