My kids love pancakes for breakfast on Saturday mornings. They’ll eat them plain, with chocolate chips, with bananas and pecans – any way I fix them.
Here’s a recipe for a healthier pancake, made with a variety of grains, seeds, and fruit. You can vary it each time with what you have on hand. Because of the added ingredients, these Heart-Healthy Hearty Pancakes are extra filling.
Heart-Healthy Hearty Pancakes
- 1/3 cup Cream of Wheat or instant grits
- 1/3 cup flaxseed
- 1 Tbsp Chia seeds
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1-½ tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sugar or honey
- 2 cups milk, soy milk, or almond milk
- 2 eggs
- fruit of your choice, such as two chopped apples or 2 mashed bananas or 3 chopped apricots, etc. (I don’t peel the fruit.)
- 1/2 cup chopped pecans
In a large bowl, mix all dry ingredients together. In a small bowl, combine milk and eggs (and honey, if using instead of sugar). Make a well in the dry ingredients and add the wet ingredients. Let batter sit for a few minutes while griddle heats.
Grease heated griddle or skillet. Pour about ⅓ cup batter onto griddle, forming pancakes; turn pancakes when bubbly. Remove from griddle, top with butter if desired, and serve hot with maple syrup or fruit preserves.