We love pancakes around here. Every now and then, I find myself experimenting with a new recipe, adding less wheat germ, or more baking powder, more oats, less flour……you get the idea.
The boys and I loved these pancakes, whose recipe I only tweaked slightly from this one, so much, that I had to share with you.
We love to use real butter and either local, raw, unfiltered honey or pure maple syrup on ours. And sometimes, some of us even eat them plain. Like the toddler…..or me when I’m busy flipping pancakes and know that I’ll have to tend to the baby as soon as I’m finished serving the older boys.
Either way, they’re delish!
- 1 cup organic, unbleached flour
- 1/2 cup organic, rolled oats
- 1/2 cup organic, whole wheat flour
- 4 Tablespoons turbinado sugar (or sucanat or white sugar)
- 2 Tablespoons baking powder (aluminum free!)
- 1 teaspoon salt
- 1 Tablespoon wheat germ
- 2 eggs
- 2 cups milk
- 4 Tablespoons melted, unsalted butter (or coconut oil)
- Mix dry ingredients.
- Add milk, eggs, and melted butter (not hot, though).
- Stir til combined.
- Lightly butter griddle and turn to medium-high/ high heat setting. Once hot, pour 1/2 cup or less onto griddle for each pancake.
- Flip when bubbly on top and golden brown underneath.
- Pat your pancakes. (Insert wink here.) If they jiggle when you pat them (stop that!), they need another minute. You don’t want raw in the middle.
- Serve with butter and honey or maple syrup.