Whole Wheat Pancakes

23 Apr

So I’ve been cooking a lot lately, but I thought my camera was being stupid and taking blurry pictures.  It turns out I was the one being stupid (imagine!).  So I fixed things tonight.

One thing I made that ended up with horrible pictures was this roasted cauliflower with a tomatoey, garlicy, spicy sauce.  It was simple and good and I’ll make it again and take decent pictures.

But anyway.  I’ve been thinking about pancakes a lot lately.  Bret and I had some lovely buckwheat and whole wheat pancakes at Fifty South the other weekend, but I wanted more.  Then, a co-worker’s partner came in to visit the other day and told a story about getting tricked into thinking he was going to I-Hop, but ended up with homemade pancakes.  For some reason, this was a disappointment to him.  Again, I couldn’t stop thinking about pancakes. 

So I made some for dinner.

Breakfast is my favorite meal of the day, and I quite often make myself a bowl of cereal or oatmeal or yogurt and fruit for lunch or dinner just because I’m an adult and I can do whatever I like.

Pancakes are a little different, as they’re typically full of calories and fat even before they’re coated with syrup and other tasty things.  Since I’m all healthy sometimes, I decided to make whole wheat pancakes.  Since I hardly ever have eggs in my fridge, I decided to make them vegan.  So here’s what I did.


1 cup + a little bit more whole wheat flour

1 Tbsp. brown sugar

1 1/2 tsp. baking powder

a tiny bit of salt

2 Tbsp. applesauce

enough water to make it all batter-y-ish


Mix all the dry stuff.  Don’t forget the baking powder.  I almost forgot the baking powder.

Add in the wet stuff.  It took about 1 1/2 cups for me.  You can also use non-dairy milk instead of water.  Whatever!

Heat up your pan/griddle.  If you use 1/4 cup for each pancake, you should get 8 or 9 out of the recipe.  Cook on one side until the top is bubbly.  Flip and cook a little bit more.  You know the drill!

I had intended to put fresh blueberries in the batter, but when I went to the store to get some they were $2.50 for a container that I swear held A HANDFUL of blueberries.  Eff that.  I remembered that I had some frozen mixed berries in my freezer, so I thawed out some of those and threw them into a few of the pancakes. 

No, I didn’t eat all of those myself.  The ones I did eat, I ate with maple syrup and half of the most juicy grapefruit I’ve ever had. 

So the pancakes end up tasting like pancakes, but beware if you’re not used to whole wheat flour.  It’s gonna taste different.  If you’re scared, go ahead and use regular flour.  Also, I’m thinking the tablespoon of sugar wasn’t enough.  Maybe a little more.  Or some vanilla. 

As is, these are nearly fat free and only about 60 calories per pancake, with a buttload of fiber as well.  So I mean, there’s plenty of room to add things like peanut butter and chocolate chips and things. 



2 Responses to “Whole Wheat Pancakes”

  1. gillan April 24, 2008 at 9:14 am #

    When I started making vegan pancakes they were basically water and flour. Everyone was like YOU NEED BINDING AGENT FWAAAH. Nah, not really.

  2. energyanalysis April 24, 2008 at 9:26 am #

    Seriously! I mean, oil or melted margarine would work fine but they come out like pancakes even without it. And if I don’t have to add fat to something, I wont.

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