Some things are okay if you use whole wheat flour and they end up a bit heavy. A dense muffin or cookie might be overlooked, but a dense pancake? No can do! So, I was thrilled when I replaced all of the flour in my pancake recipe with whole wheat pastry flour and ended up with a light, fluffy pancake that couldn't be beat! Well, now I wanted to go one step further. The next weekend, I added some mashed banana and chopped pecans to the mix and presto! I had a batch of pancakes that made my heart swoon. Enjoy the recipe and be sure to let me know what you tweak to suit your tastes as well.
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- 1 c. whole wheat pastry flour
- 1/4 c. rolled oats
- 1 T. toasted wheat germ
- 2 T. dark brown sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 c. skim milk
- 1/3 c. low fat yogurt
- 1 egg
- 1 banana, mashed
- 1/3 c. chopped pecans
- Cooking spray
Combine the dry ingredients in a large bowl. Toss to mix. Add the milk, yogurt, egg, banana and pecans to the bowl and beat quickly to moisten the dry ingredients and form a batter.
Spray an electric griddle and heat to 400 degrees. Measure 1/4 cup of the batter for each pancake and pour onto the hot griddle. When bubbles appear on the top of the pancakes, turn them over using a spatula and cook on the other side until they are golden brown. Transfer the pancakes to a heated platter and serve warm with the toppings of your choice.
- Yields: about a dozen pancakes
- Preparation Time: 20 minutes