Recipe Share: Healthy Whole Wheat P-cakes

After reading about Beth’s stuffed french toast yesterday, I decided breakfast for dinner was just what the doctor ordered in this house of sickies!

When we were on vacation in Myrtle Beach, SC in April, Joe and I stopped off for a yummy breakfast at The Golden Egg Pancake House and had the most delicious whole wheat pancakes I’ve ever tasted.

Actually, I should change that to say the most delicious pancakes in general…whole wheat or otherwise!

I decided to try to recreate them…using a combination of many different recipes on the web in order to find what best matched the ones at the pancake house. Here is the recipe I finally landed on:

Ingredients:

  • 1 cup whole wheat flour
  • 2/3 cup all-purpose flour
  • 1/3 cup wheat germ
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/3 cup applesauce
  • 1 3/4 cup fat free milk
  • 1 tbsp vinegar
  • 1 egg, 2 egg whites beaten (or 2 whole eggs)

I measured out the 2 flours and the wheat germ:

 

Then added in the salt, baking powder, baking soda and brown sugar:and mixed all the dry ingredients together:

I then mixed in 1/3 cup of natural apple sauce
until the batter was a sand-like consistency

I added a tbsp of vinegar to the fat free milk (to sour it…you can also use buttermilk if you have it on hand).

You make a well in the batter and pour in the beaten eggs and milk and stir.

Sometimes I will also use a whisk to get any remaining lumps out of the batter.

I choose to use a 1/3 cup scoop to portion out the p-cakes, but really you could use any size 🙂

You want to get the pan nice and hot before you pour the batter on.
Disclaimer: the floor in the kitchen of my apt is slanted so the pan is never even, ending up with mis-shapen p-cakes:

 If you are adding toppings (like blueberries or dark chocolate chips), you would do it now:

 When you see the bubbles forming, that is when you want to do the flipping.

I usually let it cook only another minute on the other side because you don’t want them to brown up too much.

Add whatever toppings you like

and enjoy!

You can even make them into fun shapes for kids:

They come out light and fluffy and full of healthy goodness!

You can also add in some ground flax meal or other types of berries depending on your tastes!

They are super easy to make and totally delicious!

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4 Comments

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4 responses to “Recipe Share: Healthy Whole Wheat P-cakes

  1. Those look super fluffy! They definitely make me want breakfast for dinner now.

  2. These look like super tasty pancakes! Really thick and fluffy 🙂 Mis-shapen pancakes are not abnormal for me!

  3. Yum! These pancakes look AWESOME! I like the heart 🙂

  4. Those do look amazingly fluffy which is the toughest to accomplish with whole wheat. mmm mmm! If you could transport a plate of those here that would great 😉

    Hope you’re having a wonderful start to your week! 🙂

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