"I chose this over a boring bagel today. Did I make the right choice? Whole Wheat Pancakes with Roasted Maple Cinnamon Black & Blues."
Whole Wheat Pancakes with Roasted Maple Cinnamon Berries
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- Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 5 - 6
Recipe Card
For the Pancakes
ingredients
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon dark brown sugar
- 3 large eggs, separated
- 1 2/3 cup milk
- 1/2 cup oil
- Butter, for the griddle
For the Roasted Berries
ingredients
- 3/4 cup blueberries
- 3/4 cup blackberries
- 2 tablespoons sugar
- 1 teaspoon lemon zest
Make the Pancakes
Method
Step 1
Preheat an electric griddle to 400℉. You can also use a non-stick frying pan on medium-high heat but they come out better on a griddle.
Step 2
In a large bowl, whisk together the flour, baking powder, salt, and brown sugar.
Step 3
Separate eggs into two medium bowls, yolks in one bowl and egg whites in another. Set whites aside. Beat egg yolks with a fork. Then, mix milk and oil into the beaten egg yolks until combined.
Step 4
To combine the wet and the dry ingredients, pour about 1/4 of the yolk, milk and oil mixture into the flour mixture. Mix until a thick paste is formed. Add the rest of the yolk mixture and mix until just blended and smooth. DO NOT over mix.
Step 5
Beat egg whites with an electric mixer until very stiff. Gently fold egg whites into the batter. This will make the pancakes fluffy, but be sure you do this step right before you’re ready to make the pancakes.
Step 6
Cook on a griddle generously coated with butter until golden on each side. Pancakes are ready to flip when the edges are starting to brown. Serve with roasted Blackberries & Blueberries.
Make the Roasted Berries
Step 1
Preheat oven to 425℉. Place blackberries & blueberries onto a parchment lined baking sheet. Sprinkle with sugar and lemon zest. Toss to coat and bake for 20 minutes. Serve over pancakes with warm maple syrup.