Pancakes Two Ways: Whole Wheat and Gluten-Free

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Mother’s Day is approaching. Here’s an easy idea for breakfast in bed to treat mom! We’ve tested this recipe for both whole wheat white flour and a newly introduced gluten-free flour mix; they both turn out excellent!

We’ve decided to use a white whole wheat flour in this recipe.  White whole wheat flour is indeed whole wheat. The reason it appears “whiter” in color is because the species of wheat is different from traditional whole wheat. White whole wheat flour is made with white wheat (an albino variety of wheat). The resulting product is softer and milder in taste.


As for our gluten-free version, we chose a new flour mix invented by a dietitian – Patricia Chuey. Quite simply, all we need to do is substitute 1:1 for the flour portion in any bakery recipes. We’ve tried her gluten-free flour mix in many muffin recipes and turned out excellent. So we are giving it a try in this pancake recipe.

Easy Pancakes Recipe: Whole ​Wheat or Gluten-Free Recipe

Pancakes: Whole Wheat and Gluten Free Versions

 

Pancakes Two Ways: Whole Wheat and Gluten-Free

Ingredients (makes 4 servings)

  • 1 cup whole wheat white flour or gluten-free flour mix
  • 2 Tbs sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 1 Tbs vegetable oil
  • 1 tsp vanilla extract
  • 1 cup frozen or fresh berries (mixed or use your favorite kind)
  • Optional toppings or sides: Greek yogurt, maple syrup, cinnamon, additional fruit.

Cooking Directions

  1. In a small bowl, mix the flour, sugar, baking powder, and salt. Set aside.
  2. In a medium bowl, beat the egg, then add milk, oil, and vanilla extract.
  3. Add the dry ingredients from the small bowl into the milk mixture. Whisk until just mixed; don’t worry if there are small lumps.
  4. Heat a large non-stick griddle or cast iron pan until a drop of water sizzles in the pan. Brush with oil. If you can set your burner or griddle to a specific temperature, use 350F. If cooking with gluten-free flour, set it at 300F.
  5. Using a 1/4 cup measure, pour pancake batter onto the heated pan. Spoon a few berries onto each pancake as it is cooking, then drizzle a little batter over the fruit.
  6. Flip the pancakes once the surface begins to bubble and pop (about 2 minutes). The edges may begin to brown a bit.
  7. Once flipped, cook for 1 or 2 minutes more, then transfer to a serving plate.


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