I’m a big advocate eating whole grains as often as possible. Getting my husband and kids on board can be another story, especially when they are used to the non-whole grain version. The first time I tried making whole grain pancakes was a great example of this. It did not go over well and my first attempt at what my kids liked to call “healthy pancakes” failed.
I grew up thinking that Bisquick was the only way to make pancakes. To me, they were the best and at a young age, even I knew how to make them. All you had to do was add milk and eggs! But making pancakes from scratch is easy too, as I soon realized. Getting them to taste like they weren’t made with whole grain flour was another story.
I would like to add a disclaimer here about eating healthier foods. In my opinion, I believe that if you are starting to eat healthier by incorporating more fruits, vegetables and whole grains in your diet, you shouldn’t always try to compare the “healthier” version to the more refined, processed version. It’s just not comparable. My whole wheat pancakes aren’t going to taste anything like the Bisquick pancakes I made as a child. The silver lining to all of this is that the more you eat whole grains in your diet, the more you get used to them.
That being said, these pancakes don’t taste like a piece of whole wheat bread. I am happy to say that my whole family ate them and were actually surprised when I told them they were made with whole wheat flour!
Whole Wheat Pancakes
2 cups whole wheat flour (I use white whole wheat flour for my pancakes)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cup milk
2 teaspoons white wine vinegar or lemon juice
2 tablespoons honey
3 tablespoons olive oil
1. Combine all the dry ingredients into a mixing bowl and mix together.
2. In a separate small bowl combine the milk with the white wine vinegar or lemon juice. (This step can be skipped if you choose to use buttermilk instead.)
3. Combine the milk, honey, eggs and olive oil and mix until ingredients are evenly combined.
4. On a medium-low skillet pour batter onto pan and flip pancakes when they start to bubble. Cook on other side for 1-2 more minutes and remove from heat when pancakes are lightly browned on both sides.