This recipe was an experiment to make healthy pancakes for Camden -- something he'll eat but that's good for him. I am particularly trying to get more iron into him. They turned out better than I expected, light and fluffy and not too "healthy" tasting.
Whole Wheat Pancakes
Serves 2
1/2 c whole wheat flour
1/4 c all-purpose flour
1/4 c amaranth flour
1 Tb flax meal
1/2 Tb nutritional yeast
1/2 tsp salt
2 tsp baking powder
1 1/8 c milk
1/8 c canola oil
1 egg, separated
2 apricots, diced (reconstituted, dried apricots or use 1 fresh)
1 banana, diced
Mix the dry ingredients together in a large bowl. In a separate bowl, mix the milk, oil, egg yolk, apricots and banana. In a third, small bowl, whip the egg white until stiff peaks form. Gently stir the milk mixture into the dry ingredients. When it is mostly mixed, gently fold in the egg white until just combined. Do not over-mix. Add more milk if you'd like a thinner batter.
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