Whole Grain Pancakes are a delicious and healthy breakfast your entire family will love.
School is in full swing around here. When my kids were all living at home breakfast was always a bit of a challenge. For many years I had kids at 2-3 different schools and that meant 2-3 different starting times. That didn’t leave a lot of time for “the most important meal of the day.”
But when we did have time to enjoy a healthy breakfast, we loved having pancakes together. These hearty, delicious whole grain pancakes are the perfect way to start of any day. And the leftovers freeze really well. Just store them in the freezer and you pop one in the toaster and have a healthy breakfast even on the busiest morning!
I recently served these Whole Grain Pancakes at our neighborhood Back to School Breakfast and they are just the ticket to give your children a good start to their day.
I am always looking for opportunities to sneak some whole grains into my family’s diet. And Whole Grain Pancakes is an easy way to do it. The recipe calls for whole wheat flour, but you could also use spelt flour, rye, oat or buckwheat.
Whole Grain Pancake Recipe
Whole Grain Pancakes
- 2 C milk can use almond milk for dairy free
- 2 eggs
- 2 tsp baking powder
- 2 C whole wheat flour spelt or buckwheat can also be used
- 1/4 C honey
- 1/4 C canola oil
- 2 tsp vanilla
- 1 tsp cinnamon
- In a large bowl combine all ingredients except flour. Mix together well. Add in flour until batter is smooth. Cook pancakes on hot griddle. Turn when bubbles appear.