Honey Wheat Pancakes {Egg-free}

Don't most of us start off the new year wanting to be healthier?  Well, I am trying to do that this year.  One way I am doing that is by modifying some of the recipes I make frequently.  Here is the same Pancake (EF) recipe I have been making for years.  I replaced half of the all-purpose flour with whole-wheat flour.  I also replaced the sugar with honey.  I was pleasantly surprised by how much my family liked them.  My kids didn't even seem to notice that they were different.

Maybe that is because I also made most of them with mini chocolate chips!  Before you balk at my adding chocolate to my supposedly healthier pancakes, hear me out.  We normally eat our pancakes with pure maple syrup.  If you use one tablespoon of syrup for two pancakes, that is whopping 100 calories.  But if you use one teaspoon of chocolate chips for two pancakes, that is only 25 calories.  And with chocolate chips in your pancakes, who needs syrup?  It is amazing how a little bit of chocolate can add a lot of rich flavor!

If you like this recipe, you may also like Honey Wheat Cornbread (EF, DF).

 We had our pancakes with fruit and turkey sausage. 

Honey Wheat Pancakes (EF)

1 c whole-wheat flour

1 c all-purpose flour

2 T honey

1 T baking powder

½ t salt

1/3 c cooking oil

2 c skim¹ milk

½ c mini chocolate chips (optional)

Mix together both flours, sugar, baking powder and salt.  Gradually add milk and oil, while blending on low.  Then mix on medium speed until blended through.  Using a large spoon or muffin scoop, pour batter onto a nonstick griddle² heated to medium-low to medium heat.  Cook on first side until air bubbles come to the surface and edges start to appear dry.  Flip and cook on the other side until golden.

Honey Wheat Pancakes w/ Chocolate Chips (EF)

Mix batter as described above.  Using a large spoon or muffin scoop, pour batter onto a nonstick griddle heated to medium-low to medium heat.  Sprinkle each pancake with about ½ teaspoon of chocolate chips.  Cook on first side until air bubbles come to the surface and edges start to appear dry.  Flip and cook on the other side until golden.

Makes about 20 3 inch pancakes.

Notes:

¹  If I don’t specify on what kind of milk then that means I think it doesn’t matter which kind you use.  In this recipe, I think skim milk works the best.  The thicker higher fat milks seem to not cook as well and the inside of the pancake doesn’t get cooked all the way.

² I don’t have many nonstick pans but I do have a nice nonstick griddle.  I think it is a must for pancakes.  If you don’t have one, these will likely stick to your pan.

 Honey Wheat Pancakes without and with chocolate chips.

Chocolate Chip Pancakes {Egg-free}

Over the weekend, we decided to add some mini chocolate chips to our pancakes.  The kids loved them and so did I!  I think my husband is a pancake purist.  He liked the chocolate chip ones but preferred them without.  I had some sliced banana with mine.  Yummy!

When adding chocolate chips to your pancake batter, I found it is best to sprinkle the batter with the chips right after you pour it on the griddle.  If you mix the chips into the the batter before, the chocolate chips will just sink to the bottom.  Sprinkling them on top of each pancakes helps you make sure each pancake has about the same amount of chocolatey goodness!

Chocolate Chip Pancakes

2 c all-purpose flour

2 T sugar

1 T baking powder

½ t salt

1/3 c cooking oil

2 c skim¹ milk

Mini chocolate chips (about ½ c)

Mix together the flour, sugar, baking powder and salt.  Gradually milk and then oil ingredients while blending on low.  Then mix on medium speed until blended through.  Using a large spoon or muffin scoop, pour batter onto a nonstick griddle² heated to medium-low to medium heat.  Sprinkle each pancake with about 1/2 teaspoon of chocolate chips.  Cook on first side until air bubbles come to the surface and edges start to appear dry.  Flip and cook on the other side until golden.

Makes about 20 3 inch pancakes.

Notes:

¹  If I don’t specify on what kind of milk, then use the milk of your choice.  In this recipe, I think skim milk works the best.  The thicker higher fat milks seem to not cook as well and the inside of the pancake doesn’t get cooked all the way.

² I don’t have many nonstick pans but I do have a nice nonstick griddle.  I think it is a must for pancakes.  If you don’t have one, these will likely stick to your pan.

Pancakes {Egg-free}

The first recipe I posted, over a year ago, was for egg-free Pancakes.  Of all my recipes, this is one that I make the most. My husband and kids LOVE pancakes.  We actually have these for dinner with turkey sausage and fruit about two or three times a month.  I make extra so we can have leftovers for breakfast.  When I posted this recipe, my blog activity was pretty low.  So, I feel like this recipe hasn't gotten enough attention.  If you are allergic to eggs and like pancakes, you must try these!

If you like these pancakes, you may also like this recipe for buttermilk waffles.

 

Pancakes - Please link to my original post here.

Pancakes {Egg-free}

This is one of the egg-free recipes I make the most.  My husband and kids LOVE pancakes.  Sometimes we serve these with turkey sausage and fruit for dinner.

If you like these pancakes, try this recipe for buttermilk waffles.

Pancakes (EF)

2 c all-purpose flour

2 T sugar

1 T baking powder

½ t salt

1/3 c cooking oil

2 c skim¹ milk

Mix together the flour, sugar, baking powder and salt.  Gradually milk and then oil ingredients while blending on low.  Then mix on medium speed until blended through.  Using a large spoon or muffin scoop, pour batter onto a nonstick griddle² heated to medium-low to medium heat.  Cook on first side until air bubbles come to the surface and edges start to appear dry.  Flip and cook on the other side until golden.

Makes about 20 3 inch pancakes.

Notes:

¹  If I don’t specify on what kind of milk then that means I think it doesn’t matter which kind you use.  In this recipe, I think skim milk works the best.  The thicker higher fat milks seem to not cook as well and the inside of the pancake doesn’t get cooked all the way.

² I don’t have many nonstick pans but I do have a nice nonstick griddle.  I think it is a must for pancakes.  If you don’t have one, these will likely stick to your pan.