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the haas machine: Whole Wheat Almond Pancakes

Monday, May 13, 2013

Whole Wheat Almond Pancakes

Yes, I know pancakes are really nothing new. Most people already have their favorite pancake recipes on hand, but I'm mostly just posting this so that I don't have to take 5 minutes to look through all my recipes I've pinned. This post is mostly for me, but it's so good that I thought you might enjoy it, too.

We use this recipe quite often, as we are big fans of breakfast for any meal. I usually end up making a big ol' batch of them about once a month & Ruby is delighted with a special pancake "treat" once a week for breakfast. What kind of mom am I that pancakes are a treat? Oh, an awesome mom? Thank you very much.
Before you get all compliment-y on me, just let me tell you that I usually slather her pancakes with homemade applesauce instead of maple syrup. For one thing, she really doesn't need any more sugar-type-energy & for a second thing, I am kind of a maple syrup hoarder/snob. We buy the good stuff around here (please don't ever show up to my house with a bottle of Mrs. Buttersworth!) so I might get a little panicky when I see mounds of syrup oozing onto a plate.

Real maple syrup is one of those little things in life that just make it a little bit sweeter (yep, I went there). It's quite delicious in coffee (especially with whole milk & dark cocoa powder), it is scrumptious in basic almond granola & whole wheat corn bread& of course, it pairs marvelously with these whole wheat almond pancakes.

Most people like to use vanilla extract in their pancake recipes & I agree that it's good. But just try some almond next time & if you're into almonds (I guess that's another food obsession of mine), you probably won't go back to those vanilla-y ways.

Whole Wheat Almond Pancakes
2 cups whole wheat flour
4 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp sugar
2 large eggs
2 cups + 2 tbsp whole milk
1 tbsp almond flavoring
Slivered almonds

Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl & mix well with a spoon until there are no more dry spots (don't over-mix). Heat a large skillet on medium heat. Lightly coat with melted butter & pour 1/4 cup of pancake batter. When the pancake starts to bubble, add a bit of slivered almonds. When the bubbles settle & the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Recipe adapted from Skinny Taste

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At May 13, 2013 at 8:22 AM , Blogger Shannon Anderson said...

The other day I found a book at Savers called "My dad the magnificent" and the main reason I bought it was because at the end the dad makes pancakes on Saturday morning for his kids. Our tradition is that on Saturday or Sunday Joel will make pancakes or waffles so I couldn't resist! We have our favorite recipe but may have to add this one to the mix!

At May 15, 2013 at 2:53 AM , Anonymous Buckwheat Pancake said...

Looking Awesome & healthy to have..great recipe!


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