Flying Pancakes (Whole Grain Pancakes)
These whole grain flying pancakes are a delicious way to start your day! Made with white whole wheat flour and kefir they are easy to make gluten-free by subbing in oat flour and gluten-free all purpose flour. These are sure to become a new family fav!
Equipment
- pancake pan (optional)
Ingredients
- 1 ½ cups white whole wheat (or spelt) flour or make it with half wheat and half oat flour
- 1-2 tablespoons sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups kefir (or buttermilk)
- 3 large eggs
- 1-2 tablespoons canola or grapeseed oil
- butter for greasing skillet
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add kefir, eggs, and oil and stir until just combined.
- Heat pancake pan or griddle over medium heat. Grease with butter. Drop spoon-sized amounts of batter onto the pancake pan or griddle. Cook for 2-3 minutes on each side, until golden brown. Adjust heat setting as needed.
Notes
If you want to add fruit or chocolate chips to the batter, carefully add a few to each pancake after spooning it onto the griddle. This will ensure even distribution of the add-ins (and also allows you to make a half batch of blueberry pancakes, etc.).
Serving suggestions:
Pure maple syrup, fresh berries, cut fruit, applesauce, rhubarb compote, whipped cream, chopped nuts.
Stack them to make a pancake cake!
Pure maple syrup, fresh berries, cut fruit, applesauce, rhubarb compote, whipped cream, chopped nuts.
Stack them to make a pancake cake!