Healthy Pancake Recipes

Super Healthy Pancake Recipe

  • 1 egg, or substitute
  • 2 1/2 cup rice milk, or skim milk
    2 tbsp. Sucanat, or brown sugar
  • 1 T. honey
  • 1 1/4 cup whole-wheat flour
  • 1 tbsp. baking powder
  • 2 tbsp. canola oil
  • 1 tsp. vanilla
  • 3/4 cup rolled oats
  • 1 apple, shredded
  • 1/4 cup raisins (or 1/2 cup blueberries)
  • 1/4 cup sunflower seeds
  • 2 tbsp. natural sesame seeds
  • 2 tbsp. wheat germ
  • 1/4 cup bran

    • In large bowl, combine milk, egg, fruit sugar, oil and vanilla. Add flour, baking powder and mix well. Add the rest of the ingredients. Refrigerate overnight.

    Pancake mixture will be ready for breakfast. Top the pancakes with maple syrup or molasses.

    Zucchini Pancake Recipe

  • 5 cups zucchini, shredded
  • 1/4 cup whole-wheat flour
  • 1 small onion, grated
  • 2 eggs
  • 1/8 tsp. sea salt
  • 1 tsp. baking powder

    • Combine ingredients and drop by spoonfuls into a heated lightly-oiled griddle. Cook until golden brown on each side.

    Flat Jack Pancakes

  • 1 1/2 cups whole wheat flour
  • 1/4 cup unbleached white flour
  • 3 tsp. baking soda
  • 1/4 tsp. salt
  • 1 Tbs. molasses
  • 1/4 cup brown sugar
  • 1 tsp. vanilla

    • Mix all dry ingredients together in a bowl. Mix in water to desired consistency. The thicker the batter the higher the pancake. Fry in non-stick pan until golden brown.

    Sweet Milk Griddle Cakes

  • 2 3/4 cups whole wheat flour
  • 2 tablespoons brown sugar or sucanat
  • 1/2 teaspoon sea salt
  • 4 tablespoons baking powder
  • 1 egg
  • 2 cups milk
  • 2 tablespoons melted butter

    • Method—Mix and sift dry ingredients. Add beaten egg, milk and fat to make a thin batter. Drop on a hot oiled griddle and brown on both sides.

    Savings Tip:
    Save all the waxed paper that crackers and bread come wrapped in. It is very handy to roll out pie-crust or biscuits on, also doughnuts and cookies, and saves washing the pastry board.

    Golden Griddle Pancakes

  • 1/2 cup raw kernels cut from 1 large ear of corn
  • 1/4 cup whole-wheat flour
  • 1/4 cup unbleached white flour
  • 2 medium-size ears of corn, husked
  • 2 eggs, yolks and whites separated
  • 1 tbsp. olive oil
  • 1/4 tsp. sea salt
  • pepper to taste

    • Using the coarse side of a grater, grate the large ear of corn (over a bowl) into milky pulp. Stir in whole kernels, yolks, oil, salt and pepper. Stir in flour until blended.

    Drop by spoonfuls into a heated lightly-oiled griddle. Spread the batter with the back of a spoon and turn over when bubbles appear around the edges. Serve with mild salsa.

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    Posted on Apr 29th, 2010 by Divine Grace

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