UPDATED: 2011-05-15 (see below for banana pancakes variation)
It’s always comforting to have pancakes on Sunday morning! I whipped up a batch of batter using whole wheat & barley flours, So Delicious coconut milk, and olive oil, and while I washed weekend dishes, my lovely DH cooked the pancakes!
He made 5 large pancakes. They’re very hearty and healthy, but not something I’d make every day. 1 and 1/2 pancakes filled me up, while DH ate 2 and 1/2 pancakes. I’m happy to have one left over for tomorrow’s breakfast.
I was inspired by a white flour pancake recipe I found at All Recipes, Here’s my healthy whole grain version:
Whole Grain Healthy Pancakes Ingredients:
- 1 cup whole wheat flour (I love using King Arthur’s white whole wheat flour)
- 1/2 cup barley flour (or any other whole grain flour, a little cornmeal tastes yummy too)
3.52.5 tsp baking powder
- 1 tsp salt
- 2 tsp sucanat sugar (or plain sugar)
- 1 1/2 cup coconut milk (or almond milk, or dairy milk if that is what you like – you can also mix the milk with a little water)
- 1 whole egg
32 Tbsp olive oil
- Whisk all dry ingredients: flours, baking powder, salt, sugar in a medium bowl.
- Using a large glass measuring cup, measure the coconut milk, then mix in whole egg and olive oil.
- Pour wet ingredients into dry, and mix until just combined. It’s a thick batter. If you like a thinner batter, add more coconut milk.
- This is the only time I recommend using a non-stick pan, just because it’s a lot easier and there’s no need for additional oil. Cook pancakes to your desired size and shape. As I said, we made a total of 5 large ones, but you might like smaller or thinner pancakes.
I ate them with my fingers, dipping pancake pieces into a small bowl of real maple syrup!
Makes 5 pancakes / One serving = 1 pancake
Use the nutritional data as a guide; the info is not absolute, your results might vary considerably depending on the total weight of the finished dish.
Total Fat: 11g
Saturated Fat: 3g (saturated fat from vegetable sources is not the same as animal fat sources)
Polyunsaturated Fat: 1g
Monounsaturated Fat: 6.5g
Vitamin A: 4%
UPDATE: 2011-03-20: Made pancakes again this morning. It’s becoming a nice tradition! I added a little bit of cornmeal to the barley flour, and instead of the non-stick pan, DH used our cast iron, with about 1 tsp of coconut oil. I don’t know if it was the added corn or the cast iron (or both) but these pancakes ROCKED! They had a slight crispy coating (which is probably from the cast iron) and I didn’t even need syrup. I ate them straight! They were delicious!
UPDATE: 2011-05-15: Made banana pancakes this morning in the cast iron. Yum. Tweaked the ingredients a little bit. Since I added 2 medium bananas (1 cup), I left out the sugar. I had previously noticed a slight ‘metallic’ taste so today, I tried reducing the baking powder to 2.5 tsp and the pancakes were equally light and fluffy. I also reduced the oil to 2 Tbsp.