No-Flip Pancakes with whole grain flour

Brace yourself, because the first recipe I post on my blog (for no-flip pancakes) is not your typically healthy recipe! Ha! I love pancakes. My kids love pancakes. But they are totally calorie-dense. And practically impossible to stop eating.

But I LOVE this recipe SO much, because it saves so much TIME on my weekends… which allows me to have room for my beloved Saturday morning workouts at home. I mean, I have three kids. At the time of writing this, my husband is deployed overseas.

Why No-Flip Pancakes?

When I try to flip traditional pancakes, it’s mayhem. The baby is grabbing on to my leg, crying because she wants to be picked up… one time, she literally pulled my pajama pants down (my kids are still laughing about it to this day). The older two need something or want something. I often end up burning the pancakes because I walk away from them and literally forget about them, OR I end up taking 4 hours to get them all done .

So I guess in it’s own way, this recipe IS healthy… because it gives me time to work out and saves my mental health!! And, obviously, I don’t believe in good foods or bad foods. I only believe in #1 Identifying your Goal #2 Identifying how you have to eat for your goal. #3 Fitting the foods you love into the appropriate plan for your goal.

But I digress.

Recipe Options

I make two versions of this recipe. One is the original recipe from the blogger who inspired it (listed below). The other is my higher fiber, lower sugar version.

The only way I can rationalize pancakes is by A) Keeping our portion size in check and pairing them with a protein B) Making sure they’re a good source of fiber. Fiber keeps you full and regular. Often times, depending on how flour is processed, vital nutrients often accompany the fiber! You’ll also find that, with fibrous grains, you don’t experience that crazy sugar-rush feeling you can get after having processed grains.

I use White Whole Wheat flour, which often confused people. The White wheat kernel is a species of wheat kernel. It doesn’t mean that white flour is mixed in with your whole grain flour. It’s just a type of wheat plant that produces a kernel that’s fibrous but also produces a nicer flour for baking than a regular ol’ whole wheat flour.

And if you want the original, amazing, not-health-conscious buttery version… I fully support that, and suggest you check out this recipe from The Flavor Bender.

PS: Add blueberries. You’ll be glad you did. Just sprinkle them on top.