Healthy PERFECT Pancakes

by Kelsey Norwood

in Food

Are you ready for the most delicious pancakes you’ve ever tasted?

These pancakes have a hearty, nutty, wholesome flavor that is perfect for breakfast, lunch, or dinner. At our house, it’s mostly dinner.

Healthy Perfect Pancakes

Mix 1 1/2 c. milk and 4 T. vinegar and let sit for 5 minutes.

In a medium bowl mix

1 c. white flour
1 c. wheat flour (freshly ground is best, get a WonderMill!)
4 T. sugar
2 t. baking powder
1 t. baking soda
1 t. salt
1 c. total add ins: Flax seed, flax meal, wheat germ or bran, 10 grain cereal mix, whatever you love


2 eggs
4 T. melted butter
Soured milk

Mix until just combined. DON’T OVERMIX!

Our favorite way to serve is with a fresh (Okay, it’s really frozen) berry sauce and a scoop of Dannon (or favorite brand! Mostly natural ingredients) vanilla yogurt. Oh goodness…

5 Min. Berry Syrup

Add 1 c. frozen blueberries and 1 c. frozen raspberries to a sauce pan with 1/4 c. water and 1/4 c. sugar. Simmer on low until the berries burst. Puree with a hand blender.

Optional: Thicken with Clear Gel (used for canning)

These pancakes with this syrup and a little bit of yogurt tastes just like dessert.

I love dessert for dinner…

{pancake recipe shared with me by Katie Collins, an old college friend of my sister’s. thanks katie!}

{ 3 comments… read them below or add one }

1 kiersten August 23, 2012 at 9:04 pm

Mmm. I’m always looking for a good pancake recipe! Thanks!

2 Rob September 11, 2012 at 12:41 pm

Do you ever use just wheat flour? I do almost all the time and the pancakes are always very dense – which I’m fine with – but if there were a way to make them more light and airy, then I’d be all ears.

3 Kelsey September 17, 2012 at 9:35 pm

I don’t think I have – I have used all white flour and of course those turn out tasting good but not nearly as healthy. I grind up just as much wheat as I need for half the recipe. Maybe add some wheat gluten for whole wheat? I’d try that…

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