Decadent Whole Wheat Pancakes W/ Mixed Fruit
The weekend is the time for us all to settle down and enjoy each others company. Between DH (Dear Husband) studying for his CFA level 3 and work, teaching the kids every morning, karate in the evening, and one very active 23-month-old babe, we have a very busy home during the week. We believe it to be important to slow down and enjoy the finer things in life which almost always includes a filling meal. Typically, DH likes to make breakfast for the kids on the weekends but today being so rainy and dreary, I decided to get up early and make an extra special treat. The little darlings love to join me in the grocery store so I brought them along.
One thing that I find interesting here in Toronto is that most stores do not open before seven a.m. Back in Arizona, at least two big box stores would be open 24 hours and me being the early riser that I am (4:30!), I would get up before everyone and be back before the sunrise. It was perfect “me” time. So, without the ability to shop early, and after watching the clock and getting a few chores done, we piled in the car and began our grocery haul. Soon we were back home and the breakfast making commenced!
Whole wheat pancakes sound as healthy as they are, but in the most delicious way possible. Healthy CAN and does taste good, and more importantly give you all the nutrients you need to start the day. The mixed fruit also provides a vast array of vitamins that are important for young, growing children. Today, we included a new fruit that the darlings haven’t tried yet called passion fruit. It’s a sweet and sour fruit, likened to the sour patch kids by the fam. It has seeds and pulp that are edible and a texture that slides down your throat. Pretty great and quite different from the typical strawberries and blueberries that are in our weekly diet, and a perfect addition to liven up a wet day.
Decadent Whole Wheat Pancakes
Ingredients
- 2 Cups Whole Wheat Flour sifted
- 2 Tbsp Baking Powder
- 1/2 Tsp Salt kosher
- 2 tsp Cinnamon
- 2 Large Eggs
- 1 cup Heavy Cream or milk alternative
- 1 Cup Regular Milk or milk alternative
- 2 Tsp Vanilla
- 2 Tsp Sugar or sugar alternative
- 4 Tbsp butter
- olive oil
Instructions
- Sift all dry ingredients in a large bowl. Make a well in center of bowl and combine wet ingredients. Mix all ingredients together until just moist. Do not over mix.
- Heat a large griddle on medium heat. Heat butter and oil on griddle and add 1/4 cup of batter. When small bubbles start to rise and the sides become golden brown, flip the pancake. Repeat process with remaining batter.
- Top with desired toppings and enjoy!
