Whole Wheat Pancakes with Agave
As part of my healthy eating plan, I’ve cut out most of my favorite breakfast foods. I mean, I’m pretty much a sweets breakfast kind of girl. Waffles, muffins, french toast, etc… And yes, pancakes. Which means most days for breakfast, I now have eggs, some kind of grain (like brown rice), and veggie for breakfast. I’ll admit, I’m starting to warm up to the eggs for breakfast thing. I’ve never been much for eggs usually – so it’s a work in progress. But I can see making pancakes like these every so often.
Because I’ve eliminated white flour and sugar from my diet, I had mostly written off most of my favorite breakfast foods. Atleast, I had until I came back from the farmers market last Saturday to Miss Thing having some kind of meltdown because she wanted Mr. Man to take her out for Pancakes. Apparently there’d been this whole thing where she was really in the mood for pancakes, and had been thinking about it all day. The dietary changes have been hard for her to accept – we all have had to make sacrifices. Most days are fine, but this one wasn’t really one of them. She didn’t end up getting her pancakes, through a combination of poor behavior, lack of available breakfast joints (it was 3PM), and my lack of desire to drive further than -/+ a mile. However, the next day as a sort of peace-making enterprise, I decided to get up the next morning and attempt a whole wheat pancake.
What I ended up with turned out to be pretty good. I looked at a few different recipes online, trying to find a recipe that fit my needs – ultimately, I ended up mashing together a few different recipes to come up with my own version. However, these should be considered a first-pass. Don’t get me wrong, they’re pretty good – but Mr. Man and I were talking, we have a few ideas on how to improve them, so there will probably be a Whole Wheat Pancakes Version 2 before long.
For those who are interested in keeping up with my progress, I’ve lost twenty-four pounds, and I think it’s finally starting to get better. I still have to force myself to get on the treadmill in the morning, but once I’m on and going it’s been good, and meals are getting easier. I even went out to eat a couple of times recently. I’m starting to learn where my limits are. With my restricted carb intake, these pancakes are definitely not an every day event – but as a once in a while treat, it’s nice. They were more satisfying and filling than conventional pancakes. I had them for a ‘dessert’ after a breakfast of eggs, bacon and veggies, and they even went over well with Miss Thing, who usually turns her nose up at whole wheat things.
Making pancakes also gave me the opportunity to play with Agave syrup again. I’m starting to feel a little more confident of Agave. This is only my second attempt at using it, the first time I didn’t have a chance to take pictures, but I adapted a Banana Cake recipe from Whole Grain Baking by King Arthur. It turned out very well – I made it to take to a Diablo Valley Pagans Meet & Greet, and everyone was very surprised that it was ‘healthy’. I have a hankering to try and tackle something chocolate with it next. We’ll see how that turns out.
Back to the pancakes – As you can probably tell from the pictures, the batter for the pancakes came out very thick, making it difficult to pour. Although I liked the convenience of mixing it in the blender, I think next time I might use a ladle or something to get the batter in to the skillet – if only because it was impossible to get nice round-ish pancakes when the batter fell in to the skillet in big globs. lol. The other tip I would share is cook them slower and lower than you would conventional pancakes. I ended up burning a couple because the whole wheat took a little longer to cook than I expected, so the outside was a tad overdone by the time it was done in the middle.
- 2 cups Whole Wheat Flour
- 4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Kosher Salt
- 2 cups Buttermilk
- 2 eggs
- 4 tbls Butter, Melted plus additional for cooking
- 3 tbs Agave Syrup
- 1 tsp Vanilla
- In a bowl, stir together the dry ingredients
- Place all wet ingredients in blender and bzzz bzzz until combined
- Add the dry ingredients to the blender and whizz until just mixed, batter will be thick and may be lumpy – and you might need to scrape flour mixture down to get it fully combined
- Set aside for about 10 minutes to allow the whole wheat flour to absorb moisture
- Heat a skillet to medium-low. Melt butter in the skillet.
- Pour batter in to hot pan and cook until surface begins to look bubbly all across and is beginning to dry out a little bit, or bottom is golden
- Flip and cook until golden
- Serve with Maple Syrup, Fresh fruit, or Agave Nectar