100% Whole Wheat Harvest Pancakes
Finally a whole wheat pancake recipe that my kids gobbled up like they were going out of style! Spiced with fall flavor (apples, cinnamon, nutmeg, ginger, and a hint of vanilla). These were so awesome, we had to share! I live at 4800 ft above sea level and cooked them at 375 degrees F.
Recipe Summary
Ingredients
Directions
Cook's Notes:
I grind flour fresh every Sunday morning and make bread with it. With what is left, we make these pancakes Monday or Tuesday morning while the flour is still fresh and hasn't oxidized. If you lack a wheat grinder, you could try a high speed blender or coffee grinder to get the goodness of freshly ground.
You can omit the sweetener, or substitute if you wish, especially if topping with butter and natural maple syrup! I've used white sugar and agave nectar as well.
You might try a few tablespoons of vanilla yogurt instead of the banana.
My kids love the apples bits as-is and don't notice the skins. Sometimes we toss in some blueberries with the apples as well for an extra-chunky, fruity flapjack.