I grew up eating these pancakes every single Sunday, and there was no other pancake in the world that could top this recipe in my eyes. But I thought I should give it a healthier twist by at least making it with whole wheat flour and organic evaporated cane sugar. So, here it is!
1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
3 tablespoons unsweetened applesauce
1 egg
Preheat griddle to 350 degrees
Mix all of the dry ingredients together in a large bowl. Create a well in the center of the mixed dry ingredients and then slowly add the milk in the center of that well while whisking it all together. Add
the applesauce and egg, whisk ingredients completely together.
Pour about 1/4 cup of batter onto buttered griddle. Flip after bubbles form all over on the top of the pancake. Cook another 1 minute (check to make sure it's done)
This makes approximately 8-9 pancakes. The recipe can easily be doubled.
My favorite topping is taking 1 cup of fresh or frozen blueberries and warming them on low in a small saucepan with approximately 1-2 tablespoons of real maple syrup. Top pancakes with this and enjoy!
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