What should I make next with whole wheat flour? I thoroughly enjoyed these cheddar green onion pancakes this week. You have to try them! Yes, they are savory! I’ve had them alongside fruit and also with scrambled eggs.
Similar to the coconut waffles I made these pancakes using whole wheat flour. One of the benefits of using whole wheat flour is the additional fiber since it is not as processed as all purpose flour. For comparison, 1 Cup of whole wheat flour has 14.6g of fiber compared to 3.4g in all purpose fiber. Fiber provides bulk in our food and helps us stay full longer.
Ain’t nothing inherently wrong with using all purpose flour; it’s very convenient. However, I encourage you to give whole wheat flour a chance. Reminder to add more liquid then you work with whole wheat flour than you would with all purpose flour.
Prep Time: 5 mins . Cook Time: 10-15 mins. 4 Servings
DRY INGREDIENTS
1 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Smoked Paprika (optional)
Dash of Salt & Black Pepper
WET INGREDIENTS
1 Cup Whole Milk or Plant-based Milk
1 Tbsp Olive Oil
1/2 Cup Cheddar, shredded
1/4 Cup Water
1 Stalk Green Onion, chopped
METHOD
1. Into a bowl sift the dry ingredients. In another bowl combine and whisk the wet ingredients until well combined.
2. Pour the wet ingredients into the bowl the dry ingredients. Mix until wet and dry ingredients are combined. Do not over mix; batter will be a bit lumpy. Let batter rest for about 5 minutes.
3. Heat skillet or griddle over medium heat and lightly grease with olive oil or cooking spray.
4. Lightly grease skillet/griddle. Pour 1/4 Cup of batter for each pancake. Cook until golden brown on each side; about 45 to 60 seconds on each side.
