I love to make pancakes for breakfast. I love the smell of the kitchen and the look on the kids' faces when they walk in and see pancakes on the griddle. However, eating "traditional" pancakes every weekend is not the most healthy way to start the day. What can you do to make them healthy? Using organic whole wheat flour, fresh fruit, and some protein-filled pistachios made these perennial favorites just a bit better (and nourishing) for you. But the best part is they taste great!The inspiration for this recipe came by simply looking in the refrigerator. We had bought some beautiful peaches at the farmer's market, and we also had a stash of nuts from Trader Joe's. I admit I was hesitant to use whole wheat flour, but Jackie has been the catalyst to help me improve the foods I've always loved to eat and to make them healthier. Honestly, this recipe tastes just as good (if not better) than the standard pancakes I grew up eating, and the best part is they don't need a gallon of syrup to make them taste sweet and delicious. In fact, we eat them with very little or no syrup at all.Using fresh peaches and pistachios gives these whole wheat pancakes the juiciness and flavor that I craved. With this recipe you don't have to sacrifice anything, so eat them every weekend without all the guilt!
A whole wheat healthy pancake with great flavor and limited guilt.
- 1 C milk
- 1 TBSP. vinegar
- 1 C whole wheat flour
- 3 tsp sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 egg
- 3 TBSP melted margarine
- 1 large peach ripe
- ½ pistachios shelled and chopped
- In a large mixing bowl, combine the sugar, flour, baking soda, salt and baking powder
- In a small bowl, combine the vinegar with the milk and allow to set for 5 minutes (the milk will curdle)
- Add the melted margarine and the egg to the milk and mix until combined and smooth
- Add the wet ingredients to the dry and mix until combined. Note: you want to have lumps in the mixture (if you mix too much the pancakes will be tough and not fluffy).
- Cut the peach and dice into ¼ inch pieces
- Chop the pistachios into small crumbs
- Heat griddle or skillet over med-high heat and spray with cooking spray or melt a small amount of butter to keep pancakes from sticking
- With a ladle, pour batter into pan and add 1 TBSP of both peaches and pistachios to pancake.
- Allow to cook until edges are pulling up and you notice air bubbles in pancake ( approx 2-3 min)
- Flip pancakes over and continue to cook for two minutes
- Repeat until all batter is used
- Place pancakes on plate and top with peaches and pistachios
- A small amount of butter is all that's needed to make these pancakes a hit in your house.