“As if 400+ whole wheat pancake recipes weren't enough. My mother made these when I was growing up, and they were a family favorite. This wholesome recipes is great as it is, but it is also capable of many variations. One variation is buckwheat pancakes: substitute 1/2 cup to 1 cup of wheat flour with an equal amount of buckwheat flour. Fruit: add a cup of fresh blueberries or banana slices. Cinnamon nut orange: add a teaspoon of ground cinnamon, 1 cup chopped nuts, and substitute buttermilk with fresh orange juice. Original recipe from "L.A. Times Natural Foods Cookbook." If you want to avoid all the sugary syrup toppings, try putting sugar-free fruit-flavored apple sauce on the pancakes.”
READY IN:
55mins
YIELD:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, mix buttermilk and eggs.
  2. Add oil. Add honey using same spoon as oil, so honey will slide off spoon.
  3. In a separate bowl, mix dry ingredients: flour, wheat germ, salt, soda.
  4. Add flour mixture to milk mixture. Blend well.
  5. Cook pancakes on medium heat on griddle. Cook longer on the first side so middle will cook thoroughly; look for bubbles to appear.
  6. Flip over. Finish cooking.
  7. Eat. Enjoy. Repeat.

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