I didn’t grow up eating pancakes for breakfast. In fact, I grew up eating ZERO sugar related food for breakfast. Our breads didn’t have an oz of sugar in them. Nothing we ate for breakfast had sugar. I think I only started “trying” pancakes in college and even then I didn’t like it. The first time I tried to make it for my husband it totally flapped! Over time though, I’ve learned to “master the art” of making pancakes. Not really. But I’ve learned to make pancakes and even learned to tweak them for healthier versions and for variety. I’m still not the biggest fan of them – something about the texture. I do eat them here and there and prefer to top with blueberry sauce.
Healthy Syrup, Topping Choices, and Add-Ins
Since I’m not a big fan of breakfast with sugar, I try to make serving pancakes to our family as healthy as I can. The kids don’t like fruit topped pancakes, they prefer syrup. So I try to get the healthier kind. Most times, I buy the 100% maple syrup to top it off. It taste different and it’s very expensive. Along with that it’s quite watery and don’t last as long as the regular sugar drenched syrup with high fructose corn syrup. But I know it’s better for the family.
Quick Syrup Story
I still remember one time at the grocery reaching for a “sugar-free” type of syrup. After putting it in the cart that my husband was pushing, I went about shopping in another isle. When we got home, I saw the regular sugar-loaded, high-fructose syrup in the bag rather than the one I’d picked up. I was rather confused as to how it got there. Maybe I didn’t get the “good” one I thought I got. But then… our daughter told me that dad saw the “sugar-free” option in the cart and thought I’d make a mistake so he switched it out. Well, he was used to the one he picked up – after all, that’s all he used before and had gotten used to the taste. Don’t blame him. Me, I didn’t use syrup nor pancakes before so I was OK with switching it out for a “healthier happier” option.
The syrup pictured here in this photo is something I tried because it said “wholesome organic”. But I don’t know much about it. On the back of it said it was made white organic sugar. Still a doze of sugar in my opinion. Not to mention, it got all sugary and sort of thick after keeping it in the fridge for a few weeks. Threw it out!
With that said, if you give these wholesome pancakes a try, let us know how you like them. This photos picture pancakes with and without chocolate chips. I don’t really use much add-ins since the kids prefer them plain most times.
Healthy Wholesome Power Pancakes
- 1 cup flour (1/2 All-Purpose and 1/2 White Whole Wheat)
- 1 TBSP baking powder
- 1 TBSP Wheat Germ
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup milk
- 1 egg (brown or white)
- 2 TBSP coconut oil or real butter melted
- 1 TBSP honey or agave nectar
- Optional Add ins – fresh or frozen fruit such as blueberries, real chocolate chips such as Enjoying the Life brand
- Combine the dry ingredients in bowl. Set aside.
- In another bowl, mix the wet ingredients together.
- Mix in dry ingredients to the wet ingredients.
- Gently stir in add-ins, if using. Do not overmix.
Heat a pancake griddle or large skillet. Spray skillet with cooking spray. Cook pancakes when the griddle is hot enough. Place them on a tray and cover to keep warm while you make the rest. Serve warm with all-natural maple syrup or fruit topping.
Pin It Here
How do you make pancakes? Do you use the regular ingredients or do you mix things up for variety? Would love for you to share your thoughts in the comments.