Sunday, May 27, 2012

Whole Wheat Puff Pancakes

I pinned this recipe the other day for German Pancakes from Real Mom Kitchen and knew I had to try them. They were very similar ingredients to my Cheesy Bacon Popovers (only sweet) so I was pretty confident I could make them with whole wheat flour. And they are delicious. Just top with a little maple syrup or fresh fruit. I like to add a bit of sweetener to the batter since I'm not adding much to the fresh fruit. They don't look quite as pretty as the all purpose flour version, but they taste great and are better for you.

Whole Wheat Puff Pancakes

1 cup whole wheat flour
1/4 teaspoon salt
1 cup milk
6 eggs
1/4 cup butter melted
2 tablespoons honey or sucanat
1 teaspoon vanilla
Zest of one orange

Preheat oven to 400 degrees.

Blend together flour and salt. Whisk in milk and eggs until smooth. Stir in melted butter, honey, vanilla and orange zest.

Grease two muffin tins (I like to use coconut oil) and fill tins half way with batter. This recipe should make 15-18 pancakes.

Bake in preheated oven for 15 minutes.

Pancakes will puff up and then fall down, just place your fruit in the middle, sprinkle with a little sucanat and enjoy!

*recipe modified from Real Mom Kitchen Print Friendly and PDF
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