It’s been a long time since I made pancakes around here. I noticed that having added chocolate chips a few times, the expectation from the little people became increasingly chocolate chip focused. They also, as a result of growth spurts, were a lot hungrier in the morning, and the need for speed was a driving factor in my pancake break. The lovely thing about taking a pancake break is that when you start to make them, everyone is happy to wait, very flexible about the kind of pancakes you make, and oh so excited to eat breakfast. And they didn’t even know how good they were going to be…
These pancakes were fantastic. Light and flavorful. Warm and comforting. The perfect platform for some chopped oranges with a little honey.
Sesame Whole Wheat Pancakes
- 3 c white whole wheat flour
- 1/3 c chickpea flour
- 1/3 c corn meal or polenta (oats would probably work too)
- 1/3 c sesame seeds
- 3 t baking powder
- 1 t baking soda
- 1/2 t salt
- fresh grated nutmeg to taste (I use a microplane)
- 6 T coconut oil
- 1/2 c applesauce
- 1 mashed ripe banana
- 3 1/2 c coconut milk (or whatever kind you like)
I believe you can do this with any oranges. Personally I used clementines because we love them and I had them to hand. These “measurements” are really unimportant – do it how you like.
- 4 small oranges
- a 1/2-1 t honey
If you have not pre-heated your pans via some overnight magic, I strongly suggest you do so first thing. Turn the oven to 300 (or so) and place oven safe pans (I use well seasoned cast iron) in the oven to warm). Why? See my full pancake method explanation here, or just take my word for it. Mix the dry ingredients. Gently heat coconut oil to liquify it. Mix the applesauce, banana and milk. Add these to the dry ingredients and stir until mostly combined. Add liquid coconut oil and stir to combine. Let rest for at least 10 minutes.
While the batter is resting, chop oranges into bite sized pieces. If you wanted to be really fancy, you could supreme them, but I rarely feel like being that fancy, especially in the morning. Drizzle with a small amount of honey and let sit. I used 4 clementines (very small) and less than a teaspoon of honey, just for reference. You should use what you like and prepare to taste.
After batter has rested, drop it by 1/4 c measure into warm lightly oiled pans. Wait until bubbles form and gently turn. Marvel at the beautiful color. Serve to hungry hordes with the oranges and watch breakfast disappear. Absolutely delish!
I woke up this morning to the sound of rain. My sleepy son was between his father and I, warm and snuggly. My less sleepy daughter was at our feet, cuddling with the dog. Big warm snuggly bed full of people and then it hit me that it was RAINING outside. It was NOT supposed to start raining this early. I sat my stiff and creaky body up, still aching from the hours of painting the deck yesterday and sighed heavily at the reality that much of that time may have been wasted. I like wasted time even less than I like wasted food, if that’s possible. I snuggled in again to think about what kind of breakfast would take the Grrrr out of my personal emotional calculus. When it comes down to it, there are lots of foods that can help us with ailments (like this great soup for colds), or improve our moods (like cashews and bananas), but for me nothing works better at getting rid of the Grrrr than chocolate. Am I right, or am I right? There was only one solution to this realization of wasted time and needlessly sore muscles, warm, comforting chocolately goodness. It being the weekend and having failed to fulfill my pancake duties on Saturday, there was only one direction this could all go…. and so my daughter and I (she was done with snuggling and ready to chat) give you: ChocoNana Pancakes. Yum. For reals. In honor of October Unprocessed, I have finally kicked all of the All Purpose flour out of my pancake recipe. You’re welcome. If you’d like to make gluten free pancakes, try subbing out buckwheat for the flour, or follow Big Sis’s gluten free pancake recipe and throw in a little cocoa.
- 2 c whole wheat flour
- 1/2 c wheat germ
- 1/2 c white whole wheat flour
- 4-5 T cocoa powder (we used five and it was a deep dark choco flavor)
- 4 t baking powder
- 1.5 t baking soda
- 1.5 t salt
- 3 eggs (I used flax)
- 3 T oil (I used safflower)
- 2 extremely ripe bananas
- 2.5 cups milk (I used almond milk)
If you can heat your pans ahead of time (with an oven timer), do that (here’s why). If not, put them in the oven before you do anything and set the heat to 325 or so. If you’re mixing flax eggs and didn’t do it the night before, do it now before you do everything else. Mix dry ingredients in a large bowl. Mash bananas in a smaller bowl. Mix oil into the bananas or one of the other wet ingredients. Add wet ingredients to dry ingredients and stir until you don’t see any more dry flour or flour clumps. Let the batter rest for at least 10 minutes. Pour batter into pans using a 1/4 c measure. If you’re really feeling decadent, add a few chocolate chips to them while they cook (my kids like to SEE what’s in them, so I don’t mix into the batter), and if you’re like me and you desire a little texture in your life, throw some nuts in too (I used pecans). Wait for bubbles and relatively dry edges, then flip. Cook a minute or two longer and serve piping hot. The kids had their first with syrup and then switched to strawberry jam (which is great with chocolate, by the way). I enjoyed mine with a little bit of coconut butter and a splash of syrup. Delish, a great way to handle a runny rustic red deck.
For more chocolatey goodness, try chocolate cherry bombdies.
This recipe was featured on
The picky eater – I imagine every family has one. I suppose too, that there may be different motivations for picky eating behavior: an attempt to control the environment, an experiment in small scale defiance, genuine aversions to a higher than average number of foods, or it could be that the little angel is actually a supertaster. A supertaster has more tastebuds than the rest of us, and as a result finds some of the strong flavors that many people enjoy completely overwhelming. Wow. So what I am tasting may be totally different from what she is tasting. What does this have to do with pancakes? Pancakes are, bar none, my little picky eater’s favorite food. The only thing she has said she might like better is cake. And that was a MAYBE. So pancakes are super important in our culinary landscape. While I do not allow my daughter’s pickiness to dictate our meal choices (especially at dinner), it seems only fair to make sure that mealtime is unhesitatingly enjoyable for all of us at least some of the time. Thus our weekend pancake tradition.
So I’ve mentioned before that I consider myself a bit of a pancake pro. I’ve been attempting to increase the nutritional value of my former awesome recipe (which was in obvious need of improvements) and so have been experimenting, searching for the magic mix of ingredients that would achieve light delicious cakiness, earn twin 5 year old approval, and would meet at least a slightly higher nutritional standard. This morning’s version was definitely a major step in the right direction, earning high praise from all around the table. Absolutely delish. So, in the interest of pancakey goodness everywhere, I thought I’d share. These particular pancakes are vegan, but I will include dairy ingredients in parentheses for those who aren’t into that… although you could just try them and find out that they’re divine without the animal bits. 🙂 This recipe makes enough pancakes for four enthusiastic breakfast eaters with leftovers to freeze for an easy weekday pancake replay.
FABU VEGAN PANCAKES
- 1.5c whole wheat flour
- .5c rolled oats
- 2t baking powder
- 1t baking soda
- 1t salt
- nutmeg to taste
- 4T oil
- 1T maple syrup
- 2 flax eggs (or 2 chicken eggs)
- 2 c non-dairy milk (2c buttermilk)
Place cast iron skillet in oven at 325 and warm. In large bowl, combine and stir dry ingredients. In small bowl, combine eggs and oil. Pour egg/oil into dry ingredients. Add milk one cup at a time, stirring gently and watching the batter for consistency. If you like thicker pancakes, you may want to use a little less milk. Stir gently to mix dry with wet. Let rest for at least 10 minutes. Drop batter into pre-warmed skillet by 1/4c measure. If you’re feeling extra decadent drop a few chocolate chips onto the cooking pancake. It only take a few to make a five year old think something REALLY special is happening. Watch the edges for firming. Watch for bubbles. Flip and cook until just barely cooked through (for more on cast iron pancake technique, look here). Keep warm in oven because they’re soo much more delicious when warm. We served ours this morning with sliced strawberries and a drizzle of maple syrup. And our little supertaster was delighted.