Blue Corn Whole Wheat Pancakes

It seems like pancakes are getting a bad rep these days. If it's not the gluten, then it's the sugar. If it's not the carbs, then it's the fat content. And these concerns aren't without merit, most pancakes are pretty terrible for you. But if you are anything like me, you still love them, and not having them isn’t an option. So I played around and finally came up with a good whole wheat version (I also love protein pancakes, but sometimes you want the real deal).

I thought my precious whole wheat recipe couldn't get any better, but when I was visiting family back home in New Mexico, we went to the Range Cafe (go if you ever visit!), and I had their blue corn pancakes. Delish! When I got home, I went back to the recipe drawing board so that I could add in this secret ingredient. It took quite a few batches, but I now have these almost every Sunday and they are amazing. 

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Time Allotment: 

10 minute prep | 8-12 minute cook time

Ingredients: 

  • 1 cup whole wheat flour

  • 2 tbsp blue cornmeal, finely ground (this is optional, and can be omitted by adding a bit of extra flour)

  • 2 tsp coconut sugar (or regular sugar)

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/4 tsp baking soda

  • 1 cup almond milk (or regular milk)

  • 1 egg

  • 2 tbsp coconut oil, melted

  • 1 tbsp apple cider vinegar

Directions: 

  1. Pre-heat skillet or pan to high heat (you want it pretty hot).

  2. Combine all dry ingredients and set aside.

  3. Combine all wet ingredients and mix thoroughly.

  4. Combine wet and dry ingredients, but don't over-mix, you want a little lump in the batter. The consistency should be soupy but not overly runny. If you need, you can add a little more flour or milk to get it right.

  5. Ladle batter onto heated skillet or pan (you can also use an ice-cream scoop).

  6. Let cook until you see little bubbles on the top, check the bottom, and flip when browned.

  7. Repeat until all batter is used, and enjoy!

You could easily add blue berries, pine nuts (New Mexico style), or chocolate chips to this batter if you want to mix up the flavors or treat yourself to something extra. These are also fabulous reheated, so you can make a bunch and take them as snacks during the week. Honestly, you can't really go wrong, it's PANCAKES.