Sunday, November 21, 2010

Healthy Whole Wheat Pancakes


1 c. whole wheat
1 c. milk
1/2 c. extra virgin olive oil
1/2 c. milk
4 tsp. baking powder
2 eggs

Blend whole wheat and milk in blender for 4 minutes and then add all the other ingredients and blend 4 more minutes and then let sit for 2 minutes. Pour on hot griddle and place fruit on each cake as fast as possible. Batter will keep in refrigerator for 1 week. May need to thin with a little milk.
I found this recipe at and found the texture much better than a recipe I was using from the vegan cook Christina. The kids and I loved the flavor, but Sean not so much, so I think next I will try 1/4 cup apple or pear sauce and 1/4 cup Extra virgin olive oil instead of the 1/2 cup required by recipe. It may add some sweetness for his taste buds or maybe 1-2 TBSP of honey.