Traci's Super Whole Grain Pancakes

By Traci P.

I like to make these hearty pancakes on weekend mornings, and freeze the leftovers for breakfast during the week. Just cool them well, and store in an airtight container (for up to a month); re-heat in the microwave or toaster.

The recipe has evolved for me over the years, as I’ve tried different things, adding and eliminating along the way. Use your imagination to customize them to your taste!

Makes about 10-12 Pancakes

Ingredients

• 2/3 cup flour (I like to mix whole wheat and white flour, or use buckwheat)

• 1/3 cup oats (either instant or slow-cooking)

• 3 tbsp brown sugar

• 3 tbsp ground flax seed

• 1 tbsp light or dark chia seeds

• 1 cup milk (ANY milk substitute will also work – I like coconut or almond)

• 1 cup cooking oil (I like to sub in coconut oil)

• 2 eggs (can be eliminated, if vegan. Just be sure that you use the flax meal!)

• 1 large banana, mashed

• ½ cup pumpkin puree (NOT pumpkin pie filling – puree of pure pumpkin)

• 2 tbsp cooking oil (may be substituted with coconut oil)

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• 1 tsp vanilla extract

• ½ tsp cinnamon

• ½ tsp nutmeg

Directions

Stir dry ingredients together in medium sized bowl. Measure liquids in a separate bowl and whisk well; then add banana and pumpkin. Pour into dry ingredients, and stir well, until integrated. Let stand for 15 minutes before pouring onto hot pancake griddle. Cook until bubbles begin to appear on surface of pancakes; then flip, and cook an additional minute or 2.

Enjoy with real maple syrup, fruit or fruit puree, or any other pancake topping you like! (I use agave nectar, as it has a lower glycemic index than sugar and maple syrup.)

Be creative – You can use just about any kind of flour, and you can add just about any grain. Blueberries would be a great addition too!

If you’re not a fan of bananas or pumpkin, you can leave them out. I just like to get the nutrients in when I can. :)