These pancakes are made with organic whole white wheat which has all the nutritional advantages of traditional whole wheat, but with a lighter color and a milder taste–just perfect for fluffy pancakes! It turns out whole white wheat flour is not refined flour, it is simply WHOLE flour – including the bran, germ and endosperm – made from Hard WHITE wheat. How about that? Here is one I like to use and another one that may be easier to find at your regular supermarket. These pancakes are just as easy and quick to make as any pre-made packages but with the upgraded nutrition. I find that even the natural wholesome brands I usually like, tend to add too much sodium, which I find unnecessary. These wholesome pancakes are absolutely delicious and are a nutritious breakfast in the morning. The options for toppings (or you can even put them in the batter) are limitless: sliced bananas, nuts, bittersweet chocolate chips, Simply Cinnamon Apples or just any fresh fruit and, of course, 100% Maple syrup which has nothing to do with the imitation syrups out there, nutritionally or taste-wise! Gabe foregoes the maple syrup all together just so that he can eat them on the go on a school morning!
White Whole Wheat Pancakes
- 1 1/2 cup organic whole white wheat flour
- 1 1/2 tsp baking powder
- 3 cage free large eggs
- 1 cup unsweeteened almond milk
- 2 Tbsp canola oil
- 1 Tbsp plain seltzer water
Place flour and baking powder in a large bowl. Make a well in the center and add the eggs, almond milk and canola oil.
Stir with a spoon just until combined----Do not over mix, it will make the pancakes tough.
Add the seltzer and briefly stir again.
Pour the batter in a batter dispenser (pictured below) and let it sit, without stirring, for 10 minutes.
Coat a large nonstick skillet or griddle with a little canola oil; heat over medium heat.
Pour the batter into the preheated pan (or onto the griddle) by pulling the release handle to make perfect circles.
Cook until the edges are dry and you see some bubbles on the surface, 2 to 3 minutes.
Flip and cook until golden brown on the other side, 2 to 3 minutes more.