Make It Monday (or for Mother’s Day) Week 11: Yummy Wholesome Pancakes

I have been making this recipe for over 20 years! (I was a child prodigy, heh heh!)  In all seriousness, I have tweaked this recipe so many times, I can claim it as mine!

The original called for all-purpose white flour. I tried substituting whole wheat flour but it made the pancakes dense. Whole wheat pastry flour is a healthier alternative to unbleached/all-purpose white flour and is a lot less dense. We use whole wheat pastry flour to make the most delicious chocolate chip cookies (from the Moosewood Classics cookbook – perhaps I will share in a future blogpost). I’ve also experimented with buttermilk alternatives, such as kefir, skim milk, almond milk and coconut milk. In the last couple of years, I’ve been using light coconut milk. It’s more nutritious and you don’t even taste the coconut part of the milk!

Make these yummy wholesome pancakes for special occasions or just because. Mother’s Day is coming up. Instead of going out for breakfast or to brunch, make this for your mom or pass this onto your DH to make this for you! The recipe follows the photo gallery. Whenever possible, use non-GMO or organic ingredients.

Your Health is Your Wealth! ~ Aimee, TFF

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Yummy Wholesome Pancakes – Makes approx. 12 4-inch pancakes. Since having a family of five, I’ve doubled the recipe.

Dry Ingredients – Make ahead and store in fridge for up to 3 months.

1 ⅓ cups whole wheat pastry flour

⅔ cup rolled oats OR oat bran

3 Tablespoons brown sugar

2 Tablespoons baking powder

½ teaspoon baking soda

Wet Ingredients

2 beaten eggs

1 ¾ cups of light canned coconut milk (Native Forest is my favorite) OR lowfat buttermilk

2 Tablespoons cooking oil (I use grapeseed oil. Canola oil works, too, but unless it is organic, canola oil is genetically modified.)


In a medium bowl, stir together flour, oats/oat bran, brown sugar, baking powder and baking soda. In a small bowl, beat eggs, then add milk and oil. Add all at once to flour mixture and stir till combined.

Lightly grease a hot griddle or skillet pan. Pour batter in about ¼ cup measurements or whatever suits you. Cook over medium-high heat till golden brown. Pancakes are ready to flip over when they have a bubbly surface and slightly dry edges. I have messed up pancakes royally by being too impatient!

Ben, age 7, flipping blueberry pancakes.
Ben, age 7, flipping blueberry pancakes. He’s proven to be much more patient than I!

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