Healthy, whole grain pancakes are packed full of protein and fiber, but best of all they taste so good that none of that will matter.
1 C all purpose flour
1/2 C whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/4 C maple syrup (plus extra to serve)
1 C cashew milk (or milk of your choice)
1 T molasses
1 tsp vanilla
1/4 C coconut oil, melted (plus more for the griddle)
1 C cooked whole grains (I did a mix of farro, amaranth, and quinoa)
1/4 C pumpkin seeds, plus extra for garnish (or whatever nuts/seeds you like)
whole milk yogurt and pomegranate arils to garnish (optional)
In a large bowl whisk together flours, baking powder, and salt, Set aside.
In a smaller bowl combine maple syrup, egg, milk, molasses, vanilla, and coconut oil.
Pour the wet ingredients into the flour mixture and mix just until combined (a little dry flour is OK here)
Fold in your cooked grains and pumpkin seeds.
Brush a griddle, set over medium-low heat (or non-stick pan) with a little coconut oil, butter, or non-stick spray. Cook pancakes for about 2 minutes on first side or until the edge begin to look set and little dry. Flip and cook for a minute on the second side. Repeat with the rest of batter, and keep cooked pancakes warm in a low oven.
Garnish with yogurt, pomegranate, pumpkin seeds, and maple syrup.
Medium-low heat is your friend here. You want to give the pancake time to take on some color as well as set up enough that flipping isn’t a disaster.
You can use any cooked grain you have around for this. It’s a great way to get rid of leftover quinoa, brown rice, or farro.
If you don’t have any grains already cooked just fill a saucepan with water, bring it the boil, and dump in about 1/2 C of quinoa, farro, or quick cook barley. Boil like pasta until tender (usually between 10 and 15 minutes). Then drain and continue with the recipe.
Keywords: healthy breakfast, healthy pancakes, whole grain pancakes, healthy hearty breakfast