So, this is my first recipe sharin’ food-bloggin post and I’m suuuperr  annoyed. Why? Because I only intended on making this for myself because I’m known to cook healthy but bland. So why the heck would I make for my whole family? But alas, I did. Well, for two of my brothers.

And they wasted my food.

ALL MY HARD WORK. DOWN THE TRASH.

I FRIGGIN DID A MEAL PREP AND ADDED EXTRA OLIVE OIL TO THEIR PANCAKES ONLY TO HAVE IT ALL IN VAIN!

WHY would you ask for HEALTHY WHOLE WHEAT PANCAKES if you DON’T LIKE HEALTHY and you don’t like WHOLE WHEAT?!

Sigh.

Let’s get started.

Before I begin, I just want you guys to know that I’m a very bland girl. The original recipe I found on instagram, and initially had an egg and more sugar. But we run out of eggs too quickly in this house and my sister (favorite sibling) isn’t too keen on sugar, so I minimized the amount to about ½ a cup. Yeah I know, I’m super edgy. This will not set your taste buds on fire but it will help you lose weight. Sorry I’m not a chef (sadface).

So here’s a disclaimer: if you know you need more flavor and less dryness, throw in an egg/1/4 cup of applesauce and more sugar! I always top my pancakes with natural peanut butter, so that satisfied the lack. Peanut butter and pancakes > pancakes and syrup.

Let’s get started x 2

Oh and another thing—the recipe said for each cup of pancake mix she used, it made 6 to 8 pancakes. For each cup I used, I made about 2. I wonder how tiny her pancakes were…

 

Easy, Quick, and Healthy Whole Wheat Pancake Mix 

6 cups of whole wheat flour

½ cup of sugar

2 T baking powder + 1 for rejuvenation (more fresh source of leavening when you scoop out the mix)

1 T baking soda

*1 T cinnamon

* I barely tasted any cinnamon so I would up the dose with 2 or 3 more tablespoons if you like.

Prepare all of the ingredients, combine them, and then put them in a Ziploc bag the night before.

The Pancake recipe:

1 cup of the Easy, Quick, and Healthy Whole Wheat Pancake Mix

1 + 1/3 cup of milk (or water if you’re vegan)

2 tablespoons of olive oil

2 tsp of vanilla extract

Once again, you can add an egg if you feel like you need to. My first try was super crumbly, but I was being really stingy on the liquids so I added a bit more. It wasn’t as crumbly but it wasn’t super together either. I didn’t mind though.

I started off with combining the dry and wet ingredients, stirring with my spatula.

I let it sit for some time while I prepped my skillet-pot thingy with some canola oil spray.

Then, I poured batter into the center of the pan and waited for the edges to become a bit more prominent, like so (excuse the scraps, this wasn’t my first pancake. I was hungry). Then I flipped and then bam!

 

The thing about bland recipes is that you can customize them however you like. This is just a basic recipe dying for modification, but I know there are some people that are weird like me and don’t mind not having a pack full of flavor in a pancake. We save that for the sauce topping; I like to dip my pancakes with yummy delicious protein packed peanut butter that I forgot to take a picture of (alliteration game is too strong!). In this picture, however, the cakes are topped with chocolate syrup and ordinary syrup (they weren’t my pancakes…and rightfully so, they were trashed).

So try this recipe if you don’t mind sacrificing flavor for health, or just refer to it as a simple baseline recipe while you find out what you’d like to add. Maybe discover a secret ingredient!

Sacrifice/indulge/modify in fun!

Tips:

• Don’t overmix! You’ll flatten them even more!
• Taste your batter. If the taste is too sinful, don’t be afraid to add in some more oil, milk, water, yogurt, banana, applesauce, honey, the world is yours. And if you’re worried about calories, don’t be. After all it’s much healthier than the boxed stuff.
• Maybe have your ingredients sit for a while? They will incorporate better in case you didn’t use an egg substitute.

Extras:

• Actually realizing that I like my pancakes big. A lot of other recipes would use 1/4 of the batter, but I used one half of the batter each time because that’s just far less work. But now thinking of it, I probably would have gotten the 6-8 pancakes instead of the pathetic 2. I was still completely satsified. These things are packed with fiber.
• I honestly did not have enough energy to break out the tablespoons, so I just measured the liquids with the caps that topped them. Possibly another reason it came out dry (on left is the vanilla extract, right is olive oil).