Healthy Pancake Recipes
Super Healthy
Pancake Recipe
1 egg, or substitute
2 1/2 cup rice milk, or skim milk
2 tbsp. Sucanat, or brown sugar
1 T. honey
1 1/4 cup whole-wheat flour
1 tbsp. baking powder
2 tbsp. canola oil
1 tsp. vanilla
3/4 cup rolled oats
1 apple, shredded
1/4 cup raisins (or 1/2 cup blueberries)
1/4 cup sunflower seeds
2 tbsp. natural sesame seeds
2 tbsp. wheat germ
1/4 cup bran
In large bowl, combine milk, egg,
fruit sugar, oil and vanilla. Add flour, baking
powder and mix well. Add the rest of the
ingredients. Refrigerate overnight.
Pancake mixture will be ready for
breakfast. Top the pancakes with maple syrup or
molasses.
Zucchini
Pancake Recipe
5 cups zucchini, shredded
1/4 cup whole-wheat flour
1 small onion, grated
2 eggs
1/8 tsp. sea salt
1 tsp. baking powder
Combine ingredients and drop by
spoonfuls into a heated lightly-oiled griddle. Cook
until golden brown on each side.
Flat Jack
Pancakes
1 1/2 cups whole wheat flour
1/4 cup unbleached white flour
3 tsp. baking soda
1/4 tsp. salt
1 Tbs. molasses
1/4 cup brown sugar
1 tsp. vanilla
Mix all dry ingredients together in
a bowl. Mix in water to desired consistency. The
thicker the batter the higher the pancake. Fry in
non-stick pan until golden brown.
SWEET MILK
GRIDDLE CAKES
2 3/4 cups whole wheat flour
2 tablespoons brown sugar or sucanat
1/2 teaspoon sea salt
4 tablespoons baking powder
1 egg
2 cups milk
2 tablespoons melted butter
Method—Mix and sift dry ingredients.
Add beaten egg, milk and fat to make a thin batter.
Drop on a hot oiled griddle and brown on both sides.
Savings Tip:
Save all the waxed paper that crackers and bread
come wrapped in. It is very handy to roll out
pie-crust or biscuits on, also doughnuts and
cookies, and saves washing the pastry board.
Golden
Griddle Pancakes
1/2 cup raw kernels cut from 1 large
ear of corn
1/4 cup whole-wheat flour
1/4 cup unbleached white flour
2 medium-size ears of corn, husked
2 eggs, yolks and whites separated
1 tbsp. olive oil
1/4 tsp. sea salt
pepper to taste
Using the coarse side of a grater,
grate the large ear of corn (over a bowl) into milky
pulp. Stir in whole kernels, yolks, oil, salt and
pepper. Stir in flour until blended.
Drop by spoonfuls into a heated
lightly-oiled griddle. Spread the batter with the
back of a spoon and turn over when bubbles appear
around the edges. Serve with mild salsa.
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Smile!