New England Mountain Pancakes
Hearty New England Mountain Pancakes blend whole wheat, buckwheat, and wheat germ for a nutritious breakfast with a robust flavor, perfect for mornings that need a wholesome start.
Ingredients
Instructions
- In a bowl, mix milk, oil, eggs, and wheat germ.
- In a larger bowl, combine all dry ingredients: baking powder, baking soda, buckwheat flour, whole wheat flour, unbleached white flour, salt, and brown sugar.
- Pour the wet mixture into the dry ingredients and stir thoroughly until well combined.
- Add vanilla extract and mix well.
- Heat a greased griddle to hot temperature.
- Pour batter onto the griddle to form pancakes.
- Cook until the top side is bubbly, then turn over and cook the other side until golden brown.
Tips & Substitutions
For a lighter pancake, consider using buttermilk instead of regular milk. If you don't have buckwheat flour, you can substitute it with additional whole wheat flour. Adding a pinch of cinnamon can enhance the flavor. To make these pancakes even more nutritious, incorporate nuts or seeds into the batter. For a sweeter option, drizzle with maple syrup or serve with fresh fruit.
Serving Suggestions
Serve New England Mountain Pancakes with a dollop of yogurt and a sprinkle of fresh berries for a delightful breakfast. They pair beautifully with Gwen'S Apple Cake for a sweet treat. Consider adding a side of crispy bacon or sausage for a heartier meal, and don't forget to offer maple syrup or honey for drizzling.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to three days. For longer storage, freeze them, separated by parchment paper, for up to two months. To reheat, simply microwave for about 30-60 seconds or toast in a toaster to restore their fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of New England Mountain Pancakes contains roughly 812 calories, with 15g protein, 130g carbohydrates, and 23g fat. It is an excellent source of iron (49% of the Daily Value), calcium (43% of the Daily Value), and protein (29% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before cooking. You can also cook the pancakes ahead and reheat them in the toaster or microwave for a quick breakfast option.
What can I use instead of wheat germ?
If you don't have wheat germ, you can omit it or replace it with ground flaxseed or oats for added nutrition. Both options will provide a similar texture and health benefits.
Are these pancakes suitable for a gluten-free diet?
To make gluten-free pancakes, substitute all-purpose flour with a gluten-free flour blend. Ensure that the baking powder is also gluten-free. This will allow you to enjoy the same delicious taste while accommodating dietary restrictions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).