One weekday morning last week, while still in the summer mode full of beach times, school free and potty training less, I made the boys these crunchy, fluffy and moist whole wheat pancakes. To be clear – I do not make pancakes on weekdays, not even from a mix. And if you do, then you are perfectly perfect, just like these pancakes. For me, pancakes are a weekend thing. Are we still friends?
Juicy & fragrant pear, crunchy & nutty chia seeds, only 1 tbsp of agave, egg, milk and white whole wheat flour. Truly real and clean food for real people. What not to like?!
I made these pancakes 3 times, first two with whole wheat flour + oat flour and apples instead of pears. As I was whipping up the 3rd batch with white whole wheat flour and pears, I realized how did my food change this summer. Even since I started this blog. I do not count calories, fat, carbs. I don’t over obsess with working out.
I just eat real food – seasonal, fresh, real food. And? I didn’t gain any fat or weight, I got leaner, gained muscle aaaand I even had treats. It’s more of a clean eating lifestyle. Meet my real food pancakes.:)
I didn’t reinvent the wheel, just used common sense when thinking how to make fluffy, moist and still good for you pancakes. When I say common sense, I mean there is no need to load these guys with butter or sugar, add a bit of chia seeds for protein and Omega 3 boost, use white whole wheat flour which = whole wheat pastry flour and is very close to whole wheat flour in nutrition values.
When I was a kid, I would top off my pancakes with sour cream. There was no maple syrup, that’s a luxury of North American lifestyle. Well, now I enjoy it to the fullest – Greek yoghurt (organic) and maple syrup (organic) on top of a stack of warm, nutty and perfectly moist whole wheat pancakes.
It was my first time ever eating pancakes stacked and it was FUN! Next time, I will make a pancake cake with layers of yoghurt and maple syrup. And last but not least, these guys are perfect for freezing. When defrosted, they retained the moisture and tasted just like fresh.
- 1 large egg, beaten
- 3/4 cup skim milk
- 2 tbsp chia seeds
- 1 tbsp agave nectar
- 2 ripe medium pears, grated
- 3/4 cup white whole wheat flour
- 1/8 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp coconut oil, melted
- In a medium bowl, beat the egg for 30 seconds. Add milk, chia seeds and agave nectar, and mix. Set aside for chia seeds to soak up the liquid a bit.
- In the meanwhile, in a small bowl, grate pears using the largest holes on your grater. Discard the cores. Add to the liquid along with any juices. Mix. Add flour, salt, baking powder & baking soda, and mix to combine. Melt coconut oil in microwave and add to the batter, mix.
- Preheat large non-stick skillet on medium & spray with cooking (coconut) spray. For each pancake, pour 1/4 cup of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet). Cook until surface of pancakes have some bubbles, 3 to 4 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 2 to 3 minutes more. Transfer to a platter and cover loosely with foil. Continue with more cooking spray and remaining batter. Serve warm, with desired toppings like Greek yogurt, maple syrup and fresh or frozen fruit.
Servings Per Recipe: 12 pancakes
Amount Per Serving = 1 pancake:
Total Fat: 3.3 g
Cholesterol: 15.8 mg
Sodium: 35.6 mg
Total Carbs: 11.4 g
Dietary Fiber: 1.3 g
Sugars: 2 g
Protein: 2.4 g
WW Points+: 2