Friday, April 1, 2016

Whole Grain Pancakes

I needed a new recipe for pancakes. I just wanted to create one that was whole grain, but not too heavy. This recipe combines cornmeal, buckwheat, and wheat flour to produce a light, but hearty pancake. It's also oil and refined-sugar free. That means I can eat like...five of them, right? ;-)

1 cup white flour
1/3 + 1/4 cup buckwheat flour
1/3 cup cornmeal
1/3 + 1/4 cup whole wheat flour
3 1/2 tsp. aluminum free baking powder
1 tsp. salt
1 scant tsp. cinnamon (opt.)
4 Tb. unsweetened applesauce
4 Tb. maple syrup
2 cups unsweetened almond milk (or other non-dairy milk)
1 Tb. vanilla

Mix dry ingredients in a medium bowl. Whisk together wet ingredients and add to dry ingredients, mixing to combine. 

Pour 1/3 cup of batter onto hot non-stick skillet and cook for 2-3 minutes until bottom is beautifully golden brown. Flip and cook for another minute or two. Serve with peanut butter, applesauce, or any other toppings you desire. Warm thickened fruit sauce is delicious!