{"id":186,"date":"2020-07-26T01:24:01","date_gmt":"2020-07-26T01:24:01","guid":{"rendered":"http:\/\/pragmaticcooking.com\/?p=186"},"modified":"2021-03-06T14:46:29","modified_gmt":"2021-03-06T22:46:29","slug":"hearty-wholegrain-pancakes","status":"publish","type":"post","link":"https:\/\/pragmaticcooking.com\/index.php\/2020\/07\/26\/hearty-wholegrain-pancakes\/","title":{"rendered":"Hearty Wholegrain Pancakes"},"content":{"rendered":"\n

My hearty wholegrain pancakes are my go-to American pancake recipe for everyday breakfasts because they’re fully wholegrain and don’t have any added sugar in the batter. The only downside (if you can call it that) to them is that they soak up lots of maple syrup, but if that’s not what you want they’re also delicious served with this 100% fruit compote<\/a> instead.<\/p>\n\n\n\n

Pancakes are also a nice way to start easing yourself into the realm of baking. They cook on the stove top not the oven, so they aren’t technically baking, but you can think of them as baking lite<\/em>. They’re very forgiving and you can practicing mixing up some batter and using leavening. This recipe in particular is very flexible. The oil can be omitted entirely, if desired. You can add few Tbsp of sugar if you want them lightly sweetened. You can use water or milk or a non-dairy beverage. And any number of tasty mix-ins (see my suggestions below) could be added to spice them up.<\/p>\n\n\n\n

Ingredients<\/strong>
Makes 10-12 3″ pancakes<\/em><\/em><\/p>\n\n\n\n