Apples make these little whole-grain pancakes extra special. They taste very good with other fruits or berries as well, whatever is in season. Just adjust the sweetener if you’re using not-so-sweet fruits or berries.
Friday is our breakfast-for-supper day. Our kids just love pancakes and co so much that we decided to have a day where we eat it for supper. That way I am not hearing wishes about having crepes or kaiserschmarrn every day :).
We like to make the apple pancakes small, that’s why I call them little. They are easier to turn that way.
Make 3-4 little pancakes per pan, and cook over medium heat until golden brown on each side.
The recipe makes about 30 Pancakes. Enjoy!
- 2 cups freshly ground whole wheat flour
- 2½ cups buttermilk
- 2 eggs, beaten well
- 2 tablespoons butter or coconut oil, melted
- 2 tablespoons honey
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 sweet chopped apples
- In the morning or the day before, mix freshly ground whole wheat flour and the buttermilk in a bowl. Cover and let it sit on the counter for about 12 hours.
- Just before baking them, mix in the other ingredients.
- Grease the pan with coconut oil.
- Make 3-4 little pancakes per pan, and cook over medium heat until golden brown on each side.
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