Adapted from IHOP Pancakes.
Ingredients for 8-10 pancakes
- 1 1/4 cups whole wheat white flour
- 1 egg (or egg substitute)
- 1 1/4 cup whey from homemade yogurt (or whole milk with 1 teaspoon lemon juice)
- 1/4 cup applesauce
- 3-4 tablespoons honey
- 1 heaping teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon (optional)
- 1/2 teaspoon vanilla (optional)
Preheat a skillet or griddle over medium heat. Oil or spray skillet or griddle.
In a blender or with a mixer, combine all of the remaining ingredients until smooth.
Ladle approximately 1/3 cup of the batter into the hot skillet, forming 5-inch circles.When the edges appear to harden, after a minute or two, flip the pancakes. They should be golden brown.Cook pancakes on the other side for same amount of time, until golden brown.
Makes 8 to 10 pancakes.
These pancakes are incredible. We started out making them without the cinnamon and vanilla, and with faux buttermilk (milk and lemon juice) and tinkered with them a bit more until we found what was perfect for our family. The kids go through the homemade yogurt like crazy, so we always seem to have whey in the house. But the faux buttermilk works just as well if you don't have whey around. The kids and the adults (including my parents) all love these pancakes. A definite keeper.
This post is shared with Real Food Wednesday, Whole Food Wednesdays, What's Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy.