When I started eating healthier a few years ago one of the first recipes I tried making homemade was pancakes. Of course at that time I was making them with white flour and served them with regular table syrup (made with high fructose corn syrup and no maple syrup at all.) I’ve since learned and ditched the white flour and processed syrups. Over the years I’ve tried several different whole/multi-grain pancake recipes and found several that I love. The last few months I’ve played around with the recipes, trying to make a version that has a little more protein and less sugar. Finally, I’ve settled on these. The whole family loves them and I feel good about serving them. They have a nice little crunch due to the oats and coconut. They are delicious drizzled with real maple syrup.
When I make pancakes I always like to make a big batch of the dry mix to save time the next time the kids want pancakes for breakfast. This recipe makes enough for 3 batches of pancakes. Tip: don’t make this mix the morning you are planning to make pancakes. Save time on those busy mornings and make the mix the night or afternoon before.
Add all the ingredients together and mix well. Store in an airtight container. This dry mix makes enough for 3 batches.
1 cup almond flour
2 cups old fashioned oats
2 cups whole grain flour (I used spelt flour but you can use whole wheat or white whole wheat)
1 cup unsweetened shredded coconut
3/4 cup ground flaxseed
1/4 cup brown sugar
1 T + 1 tsp baking powder
1 tsp salt
To make a batch of pancakes, mix the wet ingredients together and add about 2 cups of the pancake mix. Pour 1/4 cupful (or you can use an ice cream scoop) at a time on a buttered griddle set to medium/medium-high heat. Turn the pancakes over once they start to thicken and bubble. This recipe makes about 10 pancakes per batch.
1 cup milk
2 beaten eggs
1 T melted butter
1 tsp vanilla
Serve with warm maple syrup!