Whole wheat baking can sometimes turn out denser than its less healthy traditional counterparts. Dense pancakes are not okay. Pancakes should be light, airy, fluffy, magical discs of doughy goodness. These pancakes capture the best of both worlds. The goodness of whole wheat, but oh so soft and poufy.
When I whip up a batch, we can eat at least five a piece, easily. Two is a more appropriate serving, but hey, it’s okay to indulge once in a while right?
Speaking of baking, have you heard of Craftsy yet? It’s an amazing online community of people passionate about learning to create. I joined a while ago thanks to my new interest in knitting and crochet. I thought it was only crafts and sewing type classes and projects, but I just saw there are a ton of food and cooking related ones as well!
The classes are videos that you can pause, rewind, and watch over and over. In fact right now they are offering a Free Pizza Making Class, including gluten free crusts.
As another little gift to you from my new friends at Craftsy, here’s 25% Off Food Classes during November at Craftsy? You’re welcome!
You can be entered to win more free classes by submitting one of your recipes to Craftsy. Perhaps you have a favorite recipe you’ve been dying to share with the world? I know there’s a group of people dying to try it, so head over to the Craftsy Recipe Sharing Submission Page and share away.
Dumplings are one of those foods that are easier to learn when you can watch someone else, so I will definitely be taking Andrea Nguyen’s Favorite Asian Dumplings From Scratch. Her Asian dumpling cookbook is the Holy Grail of dumpling cookbooks!
What kind of online cooking class would you want?
Oh one more thing! I’m trying out a new plugin that makes it easier to print my recipes. That’s been one of your biggest requests and I think I finally found the solution. Please let me know what you think!
- 1 cups ½ hard red whole wheat flour
- 1 TBS baking powder
- 1/8 tsp kosher salt a pinch
- 3 TBS finely ground Sucanat dehydrated cane juice
- 3 eggs separated
- 1 cups ½ milk of your choice
- 3 TBS melted coconut oil plus additional for cooking
- Mix together flour, baking powder, salt and sucanat. I like to use a big bowl with a handle and spout for easy pouring once I'm ready to cook.
- Whisk the egg yolks with the milk (I use soy milk) and coconut oil, and then mix them into your dry ingredients.
- In a separate bowl, whip the egg whites with an electric beater until extremely frothy.
- Use a spatula to gently fold the egg whites into your batter.
- Heat a little bit of coconut oil in a skillet on medium high. Pour batter in circles into the skillet.
- Cook about two minutes, until bubbles stop forming. Flip the pancakes and cook an additional minute.
- Repeat (adding coconut oil as needed) until you've used up all your batter.
Vegetarian: These can be made vegan by using a dairy free milk like soy or almond, and substituting flax gel for the eggs. They won't be quite as fluffy as with the eggs, but still good!
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