chocolate + paper + scissors


Whole Wheat Cinnamon Pancakes

After getting a new pancake griddle for Christmas, I'm still on a pancake jag! My next few food posts will be focused on pancakes - the easiest, quickest way to "bake" something comforting for breakfast. Our weekends have been so busy, so Mondays have turned into our "pancake day," since our girl doesn't have school on Mondays. (I do realize that next year's approaching having-to-get-up-and-be-dressed-by-7:45 daily kindergarten routine is going to, in fact, rock our world. We're soaking up a few slow and lovely weekday mornings while we still can.)

I've tweaked the original recipe to make it a bit sweeter by adding some vanilla yogurt (rather than plain) and some molasses (good source of iron, too). Remember that T = tablespoon and t = teaspoon.


2 cups whole wheat flour
2 T. sugar
1 T. and 1 t. baking powder
1 t. baking soda
2 t. cinnamon
1/2 t. salt
1 cup whole vanilla yogurt
2 T. molasses
1 1/2 cup nonfat milk (more to thin as needed)
4 T. canola oil (plus more for the griddle)
2 large eggs

1. In a small bowl, whisk together the dry ingredients and set aside. In another bowl, whisk together milk, yogurt, molasses, oil and eggs.
2. Add dry ingredients and mix until just moistened. Add more milk to make batter to your liking.
3. If not using a non-stick griddle, brush oil onto preheated skillet or griddle. Use 1/4 measuring cup of batter for each pancake.
4. Cook until pancake surface begins to bubble and a few have burst, about 1 - 2 minutes. Flip and cook 1 - 2 minutes more.
5. Enjoy with a little butter and maple syrup or molasses.

Viva la pancake day!

1 comment:

  1. Craaaaaaaaaaaaaaving! P.S. Love the new header!