September 19, 2017 Videos Whole Wheat Pancakes with Triple Berry Sauce I’m back today with a new video! If you missed it, I launched my YouTube channel at the beginning of the month and this is my second video! Let’s get to it! Something about the beginning of fall makes me crave pancakes. Maybe it’s these cool crisp mornings we’ve been getting lately? Either way, these whole wheat pancakes with triple berry sauce have been on repeat in our house lately! If you’re looking for brunch ideas, these pancakes are perfect! Last year, I shared a breakfast recipe for these insane pumpkin spice pancakes. They were pretty addicting, but only really felt appropriate in October and November, so I set out to create another recipe that could be used year round. I don’t know if pancakes can be classified as 100% healthy, but as far as pancakes go, these are pretty good for you! They’re made with whole wheat flour, added fiber from flaxseed and very little sugar. The berries add natural sweetness, but feel free to switch up the fruit depending on what time of year it is! Subscribe to my YouTube channel so you never miss a new video! Whole Wheat Pancakes & Triple Berry Sauce 2017-07-25 03:23:01 Write a review Save Recipe Print Pancakes 1 cup whole wheat flour 2 Tbsp flaxseed for fiber 2 Tbsp cane sugar 1 tsp baking powder 2 tsp baking soda 1 tsp lemon zest 1/8 tsp cinnamon 1/2 tsp kosher salt, use 1/4 tsp if you're using fine table salt 3/4-1 cup unsweetened almond milk (any non-dairy milk will do) 2 Tbsp coconut oil, melted 1 egg Triple Berry Sauce 2 cups mixed berries (raspberries, blackberries & blueberries) 2 Tbsp lemon juice 2 Tbsp cane sugar Instructions In a mixing bowl, combine all pancake ingredients and whisk until combined. Don't over mix. Set aside. Heat a griddle or frying pan with a drizzle of olive oil over low-medium heat. When hot, pour about 1/4 cup batter (you can make them smaller or larger if you want) into the pan and spread with the back of a spoon to spread if necessary. Cook for about 2-4 minutes until the edges start to look dry and any bubbles that are forming start staying. Flip when ready and cook another 2-3 minutes until golden brown. Keep pancakes warm in the oven if desired. Continue until all pancakes are cooked. Meanwhile, in a saucepan, add berries, lemon juice and cane sugar and simmer over medium heat. Cook for about 5 minutes until berries start to break down and the sauce thickens. Serve pancakes and top with hot berry sauce. Notes I used strawberries, blueberries and blackberries, but feel to try different berries or even different fruits when the season calls for it! The Fox & She http://thefoxandshe.com/ BTW, pumpkin spice pancakes, and the yummiest chicken noodle soup.