Filed Under: brunch, cook, north-american, spicesherbs, Under 20 Mins

Whole Grain Pancakes

No sacrifices for eating healthy made with this recipe. These pancakes are great to start off any day

April 8th, 2012

From the book Food Matters: A Guide to Conscious Eating With More than 75 Recipes . © 2009, by Mark Bittman. Published by Simon & Schuster. Reprinted with permission of the publisher.

Prep Time
10 minutes
Cook Time
20 minutes
  • Butter as needed
  • 1⅔ cups whole wheat flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon ground coriander or cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, separated
  • 2 cups milk
  1. Melt 3 tablespoons butter. In a large bowl combine flour, sugar, baking powder, spices and salt.

  2. Beat the egg whites with an electric mixer or a whisk until stiff peaks form, but do not overbeat. In a separate bowl beat the yolks, milk, and melted butter until foamy, a couple of minutes. Add the milk mixture to the flour mixture and give a couple of good stirs, but do not overmix. Fold in the egg whites and stir until the batter is just evenly colored and relatively smooth; it's OK if there are some lumps.

  3. Heat a large skillet (preferably cast-iron) or griddle over medium heat until a few drops of water dance on its surface. Add the butter as needed (or use a thin film of vegetable oil). When the skillet is hot, spoon the batter into pan. Cook until bubbles form and pop, about 2 minutes; you may have to rotate the cakes to cook them evenly, depending on your heat source and pan. Then carefully flip pancakes. Cook until well colored on other side, another minute or two more. Serve or keep in warm oven for a few minutes. Serve with maple syrup, fruit compote, jam, or caramelized apples.

Whole Grain Pancakes

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