Pancakes are almost always seen as a setback to healthy eating. Granted, more often than not these delicious breakfast flapjacks are loaded in sugar, made with bleached and enriched white flour, and topped off with what seems like gallons of sticky, delicious syrup (often in the form of high fructose corn syrup). Luckily this no longer always true.
More and more, if you go to a brunch place in DC (like Open City in Woodley Park) you’ll see whole wheat pancakes on the menu. This is such an incredible development in brunch nutrition! Not only will pancakes made with whole wheat flour keep you full longer and taste heartier, but using whole wheat flour offers many additional health benefits. You’ll get more fiber, more of the original vitamins and minerals, and a variety of other benefits.
Throw in some fruit (like blueberries) and you add even more health benefits like antioxidants, more vitamins and minerals, and, best of all, an even more delicious pancake!
So keep an eye out for whole wheat pancakes at those local DC brunch places. Unfortunately The Diner in Adams Morgan doesn’t have the whole wheat option – yet – but there are other places out there that do. If you have been somewhere that has delicious whole wheat pancakes, share those places below.
You could also try and make your own. These are especially delicious and very nutritious (only about 80-90 calories and 1.5 grams of fat per pancake…before the syrup or other toppings). The recipe is based on one from allrecipes.com, but it uses natural sugar instead of artificial sweetner and a few more blueberries:
- 1 1/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1 egg
- 1 1/4 cups milk, plus a bit more if necessary*
- 1/2 teaspoon salt
- 1 1/2 tablespoons brown sugar
- 1 cup blueberries
*To determine how much milk to use, keep this in mind: the batter should be thin enough so that it pours, but not so thin that it’s runny.
- Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and sugar in a bowl. Stir in flour until just moistened.
- Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Sprinkle blueberries on pancake.
- Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown, or until batter on inside of pancake isn’t runny anymore (about 30 more seconds).
- Repeat (spray pan before each pancake).
Makes about 8-10 pancakes.
Good luck and enjoy!