These pancakes take me back to my childhood. I seriously didn’t know that pancakes could be “white” until I was in my teens. My Mom always made sure we had a good breakfast in the morning. When we got older she had all the kids take turns being in charge of breakfast and we got to choose what to make. I loved it. She gave us a list of different ideas and we would chose one of them.
This was a regular breakfast in our house growing up and now I am passing the tradition down to my kids. They love these pancakes. Easy & healthy. I have been using coconut oil in them lately and love it! Feel free to use applesauce or any other oil you prefer.
Wheat kernels can be found at Sprouts in the bulk section if you don’t have any. I always keep them in my house. They store forever too! Just a great thing to have. Even if you don’t grind your own fresh whole wheat, keep some on hand so you can make these pancakes
- 1 cup whole wheat kernels
- 1 cup milk or almond milk
- 2 T. honey or sugar
- ¼ cup coconut oil or vegetable oil
- ½ tsp. salt
- ½ tsp. baking soda
- 1 tsp. baking powder
- 2 eggs
- Add the whole wheat kernels and milk to your blender. Blend on high for 5 minutes or until it is smooth. (If it is not blending well or seems a little thick, add a T. of milk at a time.)
- Add the honey, oil, salt, soda, powder and eggs to the blender. Blend for a couple of minutes.
- Pour the batter right from your blender on to a greased pre-heated griddle. (medium-high heat)
- Cook for about 1-2 minutes per side. Pancakes are ready to flip when the bubbles on top start to pop.
- Serve topped with butter and warm pure maple syrup.
Recipe source: my sweet Mom