Wheat Pancakes

Wheat flour is not my favorite substance to work with. Food made with it is generally tough and dense. This weekend's breakfast experiment was to make decent pancakes with wheat flour. Overall they were good. It's hard to compare them to buttermilk pancakes, because those are in a class all their own. But I will definitely make this recipe again.

Adam's pancake with fresh berry syrup:

I opted for apple butter and honey with a side of strawberries:

Whole Wheat Pancakes:
2 c whole wheat flour
2 tsp baking powder
1 tsp salt


2 beaten eggs
3 T brown sugar
2 c almond milk
1 T grapeseed oil
2 T nonfat Greek yogurt


Combine top set of ingredients in a large bowl. Combine bottom set of ingredients in a separate medium bowl and mix thoroughly. Add wet to dry. Try not to over-mix; it will be lumpy and you just want everything to be moistened. Cook on preheated griddle/frying pan on low/med heat until bubbles form and edges start to dry. Flip and cook until lightly browned.


I prepared these in grapeseed oil, but I highly recommend coconut oil instead.


Fresh Berry Syrup - from "The Dolce Diet"
4 oz water
1 c strawberries
1 c blueberries
Add water and fruit to small saucepan. Cover on low-medium heat. When fruit softens, reduce heat and mash with spatula.