Whole Wheat Pancake/Waffle Mix

These have become our favorite pancakes lately. They’re light and fluffy, despite being 100% whole wheat (I recommend white whole wheat flour) and easy to adapt with whatever fruit/spices/add-ins you want. This recipe calls for making a mix to keep in the pantry which makes them even easier for a weekday breakfast, but you can of course just make a single batch or two at a time. I almost always add the vanilla extract and a dash of cinnamon. We love them filled with wild blueberries and/or topped with vanilla Greek yogurt and more fruit- banana, strawberries, etc. One morning I served them with juicy ripe peaches, maple syrup and creme fraiche- oh my goodness, amazing!

Whole Wheat Pancake/Waffle Mix


Pancake/Waffle Mix:
6 cups white whole wheat flour
1/3 cup sugar
2 Tbsp. baking powder
1 Tbsp. baking soda
2 tsp. salt

Note: makes six servings, for a single batch divide by 6 = 1 cup flour, scant 1 Tbsp. sugar, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/3 tsp. salt

Whole Wheat Pancakes/Waffles:
1 large egg, whisked
1 cup buttermilk (milk or almond milk will also work)
1 Tbsp. vegetable or canola oil (I usually use melted butter or coconut oil)
1 cup pancake mix

optional add-ins:
dash of cinnamon or nutmeg
1/2 tsp. pure vanilla extract
fresh or frozen blueberries or other fruit (peaches, bananas, strawberries, blackberries, etc.)
lemon or orange zest
chocolate chips


Pancake/Waffle Mix:

1. Mix all ingredients together and store in an airtight container in a cool, dry place.

To Make Pancakes/Waffles:

1. Whisk the egg, buttermilk and oil (or butter) and any of the optional add-ins in a large bowl.

2. Whisk in the pancake mix until just combined.

3. Heat a large pan or griddle over medium heat and grease with butter or oil.

4. Pour several tablespoonfuls of the pancake mixture onto the griddle (you can top with fruit or chocolate chips at this point if using them), making as many pancakes as will fit and cook for about 2 minutes, until bubbles form on top and the bottoms are golden brown.

5. Flip the pancakes and cook for one minute longer and serve.

Note: Mixture can also be used in a waffle iron following manufacturers directions. Pancakes/waffles can be frozen and reheat well in the toaster.

Makes six batches, each batch serves 4.

(Adapted from Weelicious)

By in Breakfast ·

Cinnamon Biscuit Fans


My mom made us these delicious cinnamon-sugar biscuits many times when I was a kid. And I had forgotten all about them (for over a decade!) until she mentioned making them recently. So, of course, I requested the recipe and have made them several times since. Think of them as cinnamon rolls (minus the yeast and hours of rise time) in biscuit form. They can be baked from scratch in about a half hour (meanwhile I scramble some eggs, heat some sausage links, you get the idea…). One of my favorite breakfast treats!

I didn’t read the recipe too closely because sometimes I just assume I know what I’m doing. (I often don’t.) And so I added much too much milk, making my glaze too thin. And I didn’t remove the muffins from the tin before drizzling the runny glaze over top. They still tasted great, but next time I’ll follow my own instructions!

Cinnamon Biscuit Fans


2 cups all-purpose flour
2 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
1/3 cup cold butter
3/4 cup milk
3 Tbsp. butter, softened
3 Tbsp. sugar
1 tsp. ground cinnamon

1/2 cup powdered sugar
2-3 tsp. milk
1/4 tsp. pure vanilla extract
pinch cinnamon, nutmeg, cloves, etc. (optional)


1. Heat oven to 425 F. Grease 8 regular-size muffin cups.

2. In large bowl, mix flour, 2 Tbsp. granulated sugar, the baking powder and salt. Cut in firm butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture particles resemble fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.

3. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into 12×10-inch rectangle. Spread 3 Tbsp. butter over rectangle. Mix 3 Tbsp. granulated sugar and the cinnamon; sprinkle over rectangle. Cut rectangle crosswise into 6 (10×2-inch) strips. Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.

4. Bake for about 15 minutes or until golden brown. Immediately remove from muffin cups to cooling rack.

5. In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm biscuits. Serve warm.

Makes 8 biscuits.

(Adapted from Betty Crocker)

By in Breakfast ·

Whole Wheat Banana Bread


A basic banana muffin (or bread if you bake it as a loaf), made with 100% whole wheat (plus flax) and a touch of honey. These don’t taste nearly as healthy as they are. They’re soft and plenty sweet and lightly spiced (add the cinnamon!!). Enjoy them warm and then freeze the leftovers- they’ll stay fresh much longer and you can pull one out of the freezer for a snack anytime!

Whole Wheat Banana Bread/Muffins


2 ¼ cups whole-wheat flour (I replaced 1/4 cup flour with ground flaxseed)
¾ tsp. baking soda
¼ tsp. salt
3 ripe bananas, mashed
¼ cup plain yogurt (I used nonfat plain Greek yogurt)
¼ cup honey
2 eggs
⅓ cup oil (I used melted coconut oil)
1 tsp. vanilla
1 tsp. cinnamon (optional)


1. Preheat oven to 350 F and light coat a muffin pan with cooking spray.

2. Whisk together the flour, baking soda, and salt (and cinnamon if using).

3. In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.

4. Fold the banana mixture into the flour mixture until blended. Do not overmix.

5. Pour batter into prepared pan.

6. Bake in preheated oven for about 15 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove muffins from the pan to cool on a wire rack.

NOTE: This recipe can be made into a loaf. Bake in a loaf pan for ~50 min.

*high altitude adjustments (~7000 feet): increase oven temperature to 375 F, halve baking soda

Makes 12 large muffins.

(Adapted from 100 Days of Real Food)

By in Bread, Breakfast ·

Whole Wheat Waffles with Flax


If you’re looking for a healthier waffle recipe, here it is. These waffles are whole wheat (or whole grain if you want to mix up the flours, add some flax or oat, etc.) but still light and fluffy. King Arthur suggests replacing a few tablespoons of the liquid with orange juice to tone down the intensity of the whole wheat. I’ve tried it and not noticed much difference, but it you’re using regular whole wheat (as apposed to white whole wheat which has a lighter texture and flavor) I’d suggest it. You can use butter or vegetable or coconut oil. You can replace with milk with buttermilk (might need to thin it a bit with some water) or a diary-free substitute like almond milk. And the recipe works in a regular or Belgian waffle iron. I always add a bit of vanilla and cinnamon for extra deliciousness.

Whole Wheat Waffles with Flax


1 1/2 cups white whole wheat flour (I replaced 1/4 cup flour with ground flaxseed)
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 large egg
1 1/2 cups lukewarm milk (can replace 2 Tbsp. milk with orange juice for a milder wheat flavor)
1/3 cup melted butter or oil (canola, grapeseed, coconut)
1 tsp. pure vanilla extract (optional)
1/2 tsp. cinnamon (optional)


1. Preheat your iron while you make the waffle batter.

2. Whisk together the flour, baking powder, salt, sugar, and cinnamon (if using).

3. In a separate bowl, whisk together the egg, milk, and butter or oil, and vanilla (if using).

4. Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy; that’s OK.

5. Cook the waffles as directed in the instructions that came with your waffle iron.

Makes about 4 large Belgian waffles, more if using a regular waffle iron.

(Adapted from King Arthur)

By in Breakfast, Whole Wheat ·

Apple Spiced Scones


My sister made these spiced apple scones for our Christmas morning breakfast and I loved them. They’re on the healthy side (compared to other such scones) with half whole wheat flour, just enough butter, and light on the sugar. For Easter brunch I made them on my own and Clara and I devoured most of the batch. Be sure not to over-bake them so they don’t dry out. I like them best warm out of the oven, with a generous drizzle of cinnamon-sugar glaze.

Apple Spiced Scones


1/2 cup cold buttermilk
1/4 cup unsweetened apple sauce
1/4 cup dark brown sugar, packed
2 tsp. pure vanilla extract
1 large egg
1 cup white whole wheat flour
1 cup all purpose flour
1 Tbsp. baking powder
1 Tbsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
3 Tbsp. chilled butter (must be cold), cut into small pieces
2 cups peeled diced apples

for the glaze:
1 cup powdered sugar, sifted
1/2 tsp. cinnamon
pinch nutmeg
2 Tbsp. milk


1. Preheat oven to 375 F.

2. Combine the first five ingredients in a medium bowl, stirring with a whisk. Spray a baking sheet with cooking spray or line with parchment, etc.

3. Combine the flours, baking powder, cinnamon nutmeg, and salt in another large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, until the mixture resembles coarse meal. Fold in diced minced apples.Add buttermilk mixture, stirring just until moist.

4. Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 12 wedges all the way through.

5. Bake until golden, about 18 minutes. Place on a cooling rack about 10 minutes.

6. To make the glaze: Mix powdered sugar, cinnamon and nutmeg with milk, adding slightly more milk if necessary to get the consistency to the right thickness. Stir until completely smooth.

7. Drizzle the glaze over the scones using a spoon – or- place the glaze in a shallow bowl and dip the top of the scones into the glaze. Serve warm or at room temperature.

Makes 12 scones.

(Adapted from Skinnytaste)

By in Breakfast, Fruit ·