Whole wheat pancakes with cinnamon syrup

This is a super healthy breakfast compared to other options! And best of all, these pancakes taste AMAZING. Plus, they are a great way to use your food storage, and they fill you up really well. We even had these for dinner last night as a fun "breakfast for dinner" and we served them with orange juice, a few sausages, and fresh raspberries.


Blender Wheat Pancakes

1 cup whole kernels of wheat (you can use red or white)
1 ½ cups milk or buttermilk (divided)
2 eggs
¼ cup oil
2 tsp. baking powder
1 tsp. baking soda
3 tbsp. brown sugar


Blend wheat and 1 cup of milk (I just add some vinegar to my milk to make it curdle) in blender for 4 min. Let mixture rest to soften kernels (about 5-10 minutes). Add remaining ingredients and blend until incorporated. Fry pancakes on skillet or fry pan. You'll want to make the pancakes kind of small and wait to flip them until they have lots of air bubbles and the edges are dry. If you time it right, these pancakes flip SO EASILY. You'll also notice that the first pancakes will be kind of thin, but as time goes by the batter will thicken up and the last pancakes will be puffier. If you want to avoid this, you can let the batter rest a second time after all the ingredients are added.


From the kitchen of Tannie Datwyler (Courtesy of C’Anne Petersen)

I recommend you serve the pancakes with cinnamon syrup, though you certainly can use maple (I've tried both and believe me, the cinnamon is perfect for these). If you are going to make the syrup you'll want to start making it AFTER you blend the wheat and milk (while the batter is resting). That gives you something to do while the wheat kernels soften.

Cinnamon Syrup

2 cup sugar
1 cup light corn syrup
1 cup water
1 tsp. ground cinnamon
1 cup cream (or evaporated milk)

In saucepan stir all ingredients except cream. Bring to a boil and boil for 2 minutes while stirring. Remove from heat and stir in cream. Cool slightly and pour over pancakes or waffles. The syrup will thicken as it cools. Serve it warm and store in the fridge.


*This makes quite a bit of syrup, so half the recipe if you aren't serving a huge crowd.

From the kitchen of Tannie Datwyler (courtesy of Shelly Flake)


That's it! I don't even butter my pancakes before I pour on that cinnamon syrup - I don't think it needs it. :) So delicious, and so good for you.