From EatingWell: January/February 2014
This healthy whole-grain pancake recipe uses 100% whole-wheat flour, pumpkin pie spice, applesauce and molasses for the unmistakable gingerbread flavor. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds.
- 1 1/2 cups white whole-wheat flour (see Tips)
- 2 teaspoons baking powder
- 1 1/4 teaspoons pumpkin pie spice
- 1 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 1/2 cups buttermilk (see Tips)
- 1/2 cup unsweetened applesauce
- 2 tablespoons canola oil
- 2 tablespoons molasses
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Whisk flour, baking powder, pumpkin pie spice, ginger, baking soda and salt in a large bowl. Whisk egg, buttermilk, applesauce, oil, molasses, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.
- Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
- Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
Tips & Notes
- Make Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
- White whole-wheat flour: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
- No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.
Per serving: 219 calories; 6 g fat (1 g sat, 3 g mono); 33 mg cholesterol; 35 g carbohydrates; 7 g added sugars; 12 g total sugars; 7 g protein; 3 g fiber; 391 mg sodium; 264 mg potassium.
Nutrition Bonus: Iron (27% daily value), Calcium (18% dv)
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1/2 other carbohydrate, 1/2 low-fat milk, 1 fat
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- Preparation/ Technique
- January/February 2014