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Healthy whole wheat pancake recipe; Heart healthy foods for a healthy lifestyle

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Pancakes and homemade syrup from scratch! Mmmmmm . . . these decadent comfort foods (and healthy lifestyle recipes for kids) can be made entirely guilt free! Although this is not one of my gluten free breakfast recipes, it certainly is a heart healthy recipe.

About these Heart Healthy Whole Wheat Pancakes.

I designed this whole wheat pancake recipe to be accompanied by my naturally sweetened berry syrup. However, the pancakes themselves are already so flavorful that syrup is practically unnecessary.

  • NOTE: If you are going to serve the Homemade Mixed Berry Syrup, begin making it before starting the pancakes.
  • NOTE: To add fruit, choose (and prepare) from the Options for sweetening the pancake listed below.

Directions for the healthy and nutritious Heart Healthy Whole Wheat Pancakes:

Combine the following dry ingredients in a medium size mixing bowl:
• 1 cup whole wheat flour
• 2 t. baking powder
• 2 t. Stevia (or Splenda)
• ¼ t. salt (pink Himalayan)

Combine the following wet ingredients in a large mixing bowl:
• 1 T. coconut oil
• ½ cup +
• 2 T. milk (or almond milk)
• 4 T. liquid egg whites (or one whole egg)

  • Mix the dry ingredients into the wet ingredients. DO NOT over mix.
  • Add *sweetening option to batter.
  • Heat a large skillet (or griddle) on medium heat.
  • Once the skillet or griddle is hot, pour ½ cup of batter onto the hot surface.
  • Wait for the bubbles to form and pop, then gently flip the pancake over.
  • Serve with no-sugar added, natural peanut butter or the Homemade Sugar-free Mixed Berry Syrup recipe below.

Yields: 4 - 6 medium sized pancakes

Options for sweetening the pancake.

Add one the following options into to the batter:
1. diced strawberries or diced peaches
2. small blueberries, raspberries, or blackberries
3. diced bananas and chopped pecans/ or walnuts

Homemade Sugar-free Mixed Berry Syrup

Combine the following in a blender or food processor and puree until smooth:
• 6 – 8 strawberries fresh (or frozen, thawed)
• ½ cup raspberries fresh (or frozen, thawed)
• Handful blueberries fresh (or frozen, thawed / or ¼ cup blueberry juice)
• 2 T. Agave
• 2 T. coconut water (optional)

  • Pour the berry mixture into a small kettle and place on medium high heat.
  • Bring to a boil, reduce heat, and simmer while you make the pancakes.

Yields: 2 cups


  • Rather than mixing the *fruit into the batter, I prefer to place fruit pieces directly onto the raw side of the pancake after I pour the batter onto the hot skillet; placing a dollop of batter over the fruit so it does not burn to the pan when the cake is flipped over. This also assures equal distribution of fruit and sweetness to each pancake.
  • This whole wheat pancake recipe may be doubled.
  • I prefer to use unsalted, real butter.
  • Always consult your physician if you have special diet or health related issues.

For additional information and local places to shop for healthy foods, click on any of the following links:

Another favorite recipe - enjoyed with nutrition in mind.



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