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Perfect Healthier Pancakes by Jesse Bluma at Pointe VIven

Perfect Healthier Pancakes
Jesse Bluma at Pointe Viven. All rights reserved.

Print this recipe for flavorful pancakes and keep it in your recipe binder.

Easily make the most of your next breakfast or brunch with these perfect healthier pancakes.  These pancakes are light, tender, stay together, and happen to be a healthier version.  Not the heavy bricks you may have eaten in the past.  Fresh seasonal fruit makes a great topper or spread.


2 1/2 cups organic cake flour
1/4 cup wheat germ
2 Tablespoons baking powder
1 Tablespoon organic honey
1 Tablespoon vegetable oil
2 1/2 cups soy milk


Tools and Other

Hand mixer
Stove and Pan or Griddle
Mixing bowl
Mixing spoon
Measuring spoons
Measuring cups
Serving plates and utensils


Use a large bowl and hand mixer to lightly combine all the ingredients.  

Combine until slightly lumpy.  

It is better to under mix than to over mix, if too lumpy you may continue mixing.  

Set the mixture aside for 5 minutes, then fold, then set aside for another 5 minutes to rise.  

Fold again.

This can be done the night before cooking, keeping in the refrigerator.  

Heat a heavy frying pan on medium or set a griddle at 350° Fahrenheit (176.667° Celsius)

Lightly spray the pan or griddle with cooking spray. 

Test the pan or griddle is ready for cooking by dropping a teaspoon of water on the surface, the water should evaporate immediately when at the correct temperature.

Gently scoop and drop 1/4 cupfuls of batter onto the pan or griddle. 

Bake until bubbles in the batter begin to form and break (about 2 minutes), then turn the pancakes and cook the other side. 

A nice crispy edge will form.

Top with your favorite organic jam, fresh fruit, and real maple syrup.


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