I have found that with most breakfast recipes, I can substitute 100% whole-grain flour for white flour with excellent results. I also usually try swapping out some of the butter in recipes for olive oil. For this recipe, I do not recall whether I swapped out the butter blend for olive oil 50/50 (I made these a couple of weeks ago, and I forgot to write it down), so I am listing the butter blend in the original quantity. I will update this post with the results the next time that I make pancakes with the olive oil substitute.
Ingredients:
2 to 2¼ cups whole-wheat flour
3 tablespoons sugar or sugar substitute
1½ teaspoons yeast
1 teaspoon salt
1¾ cups fat-free milk
¼ cup butter blend
1 egg
Directions:
Combine ¾ cup whole-wheat flour, sugar, and yeast.
Heat milk and butter blend to 120° – 130°F. Stir until butter blend is melted, and then gradually add to
flour mixture. Beat 2 minutes at high speed. Add egg and 1 cup whole-wheat flour. Beat 2
minutes at high speed, adding salt at end. Stir in remaining whole-wheat flour.
Cover; let rise 45 minutes or overnight in fridge before cooking on
preheated pancake griddle.
I gently stirred in fresh blueberries (a bit too many!) to this batch of pancakes the next morning before cooking.
Even though I condense recipes down for just the two of us, I always have leftover pancakes and waffles. They freeze well, and easily heat up in the microwave or toaster, so this is never a problem for us. To freeze: Make sure remaining cakes are cooled and dry, then place in a freezer bag between sheets of wax or parchment paper, and store in the freezer.
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