Admittedly, I am not the kind of mom who makes all kinds of seasonal foods for their kids. I am comfortable enough in the kitchen that whipping something up isn’t stressful, but I just haven’t ever been that way. Well, now as a food blogger, I feel compelled to include a few things for each holiday, because I know plenty of other parents and grandparents are way more fun than I am! So…how about these St. Patrick’s Day Whole Grain Pancakes? They are my traditional whole grain recipe, with green dye added. Simple, right? Want to prep ahead of time? Mix all your dry ingredients together and store. The day you are ready to use it, add wet ingredients and you are good to go!
Start with your whole wheat flour. I love to use a whole wheat pastry flour for this. It comes from a soft winter wheat, and it great for cookies, cakes, muffins, and pancakes like these. It is NOT good for Yeast breads. I have found a farm I order my wheat from in Washington. I always do my research to find and support local farmers when I can. If you are interested in them, here is the link. My Nutrimill is my right hand man when it comes to grain grinding. If you are considering buying a grain mill, check them out. I have been using them for a REALLY long time.
Another product I have used for a long time is powdered buttermilk. I love it because it is simple to keep on hand. The acidity of buttermilk is so up and down as it ages, I think it best to keep this and mix when I need it. You can find Saco powdered buttermilk in almost any grocery store in the baking aisle.
Moving on to the wet ingredients. With the powdered buttermilk, you just add water. If you choose to use regular buttermilk, add it here in this step. Now, the key to these really vibrant green color is the food coloring. I use Wilton brand gel. I also like powdered food coloring, but it is pretty expensive. I used the leaf green as it is such a beautiful color.
Once the water is colored, add in remaining ingredients. Eggs are up first. Sorry for the blur in this photo…
I like to use a neutral flavored oil, olive oil in this case. It takes very little, the whole batch only uses 3 tablespoons. I think that is pretty great. Did I mention this recipe has no sweetener? I feel like our pancake toppings are sweet enough, I never like to add them to batter too.
Add wet ingredients to the dry.
Mix only until it comes together. Do not mix until it is lump free, this will over mix your batter. This blurry photo below, shows the small chunks that are still in there.
Next, heat your griddle pretty hot. I do mine about 350-375 degrees. Brush with butter or oil.
I use a portion scoop to ensure even sizes on my pancakes. I know, I know…I’m anal.
Here they are when they are first on the griddle.
Here they are when they are ready to flip. You can see the have risen a bit and are bubbly on top.
Plus, they have the beautiful golden brown color from the butter. This is making me hungry just looking at these again!
I topped mine with sweetened whip cream. Vanilla yogurt would also be great. Or skip both and add butter and syrup. It is classic!
A little bit of powdered sugar.
A touch of vanilla.
Then mix on high speed until the cream is at soft peak stage. Remember to watch this, as it can turn to butter pretty quick!
Here’s our beautiful stack! I’m feeling lucky!
Top with the whip cream.
Add some rainbow sprinkles and nails that need to be done :).
It’s too pretty isn’t it??
Use any sprinkles of choice. These were wheat I had on hand, but any will do.