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Most people think pancakes are the perfect way to start their day off.
The Village Inn pancakes are not only incredibly delicious, fluffy, and moist; they also provide you with enough energy to fuel a busy day.
While pancakes are typically considered a breakfast meal, you may also serve different toppings and fillings at any time, day, or year.
The village Inn pancakes recipe is straightforward and excellent for various meal plans.
If you’re allergic to gluten and searching for a delicious but healthy pancake recipe, then this one will be the right fit for you.
This recipe is excellent as you don’t have to worry about feeding your family with unhealthy ingredients.
Though the plain version has been more prevalent and flat-out become the accepted version, these gluten-free pancakes are nothing short of an authentic classic taste that is a true testament of ‘healthy can also be tasty’.
Why this recipe is the best
Here are 8 reasons why you’re going to love this recipe:
1. The village inn pancakes don’t require special equipment or fundamental culinary skills to make them.
2. The pancakes require minimum ingredients that are inexpensive and readily available.
3. The pancake mix is healthy as we will make it from scratch.
You’ll avoid any trans-fat hiding in the store-bought mix ingredients.
4. These pancakes are packed with the right amount of energy, perfect for when you need to conquer a hectic day.
5. They are easy and quick to make without creating too much mess in the kitchen.
6. These pancakes are fluffy, tender, moist, and can be easily stacked for maximum enjoyment.
7. You can drizzle your syrup down on the sides, which means a lower sugar intake than slathering on each pancake.
8. The pecans in this recipe are a healthy add-in that gives an extra kick to the flavor and health benefits.
For the pancakes:
● Two cups of white whole wheat flour
● One cup of quick oats
● ½ teaspoon of kosher salt
● Two large eggs (lightly beaten)
● Two and ½ cups of milk
● Two teaspoons of vanilla extract
● Four teaspoons of baking powder
● Two teaspoons of ground cinnamon
● Homemade maple syrup or honey
● Jam (optional)
● Greek yogurt (optional)
● Toasted pecans (optional)
For maple syrup:
● One and ½ cups of water
● Three cups of dark brown sugar
● ½ teaspoon of maple extract
● ½ teaspoon of vanilla extract
● ½ tablespoon of butter flavoring
● Three tablespoons of honey or molasses
1. Add the flour, salt, oats, baking powder, and cinnamon to a large bowl and combine thoroughly.
2. In another bowl, pour the milk, vanilla extract, and eggs.
Using a whisk, mix all the ingredients properly.
3. Add your wet ingredients to the dry ones and mix well until everything is incorporated.
4. Turn your stove over to medium heat and melt the butter in a frying pan.
Pour the gluten-free pancake mix into a skillet with a ladle spoon.
Allow each pancake to cook for five minutes and flip halfway through.
5. Transfer to a serving plate and top with pecans, Greek yogurt, and maple syrup.
For maple syrup:
1. In a saucepan, combine water, dark brown sugar, honey, maple extract, butter flavoring, and vanilla extract.
2. Stir the mixture occasionally while making your maple syrup on medium heat.
3. Once your syrup has boiled, reduce the heat and let it simmer for another three minutes.
4. Remove the pan from your stove and let it cool off completely.
5. You can store your maple syrup in a glass jar and keep it in the fridge for two months.
Storage tips for pancakes:
For the leftovers:
If stored correctly, they can last for about two to three days in the fridge.
Store them in a completely dry airtight container or a Ziploc bag to avoid condensation while maintaining the quality of your pancakes.
Stack them in single layers, place a sheet of paper in between, and then store them in the fridge.
If you’re storing them for later:
Keeping your pancakes in a low oven helps maintain freshness and warmth in.
Check your oven to see if it has a keep warm setting.
You can also turn your oven to around 150 degrees Fahrenheit or lower.
Take a baking sheet and line it with a kitchen towel (cotton or linen is ideal).
Spread your pancakes in a single layer over the sheet and cover with another towel.
You can also add layers but make sure to have a towel in between with another one going over the last layer.
Pro Tip: Avoid storing your pancakes with toppings like maple syrup or strawberries, as they often make them soggy.
|Serving Size||3 Pancakes|
|Amount per ServingCalories 680|
|% Daily Values|
|Trans Fat –|
|Total Carbohydrate 91.00g||33%|
|Dietary Fiber 2.0g||7%|
|Vitamin D –|
The % daily value tells you how much each nutrient in a food serving contributes to a daily diet.
2,000 calories are for general nutrition advice.
The daily values may be higher or lower depending on your calorie needs.
Here are a few facts about the health benefits of eating pancakes.
1. They are rich in carbohydrates – Your body requires carbohydrates as its primary fuel source.
2. They contain fiber – Whole wheat pancakes are a great source of fiber which can help stabilize your blood sugar levels.
3. They are a good source of iron – Iron is essential for transporting oxygen to your lungs through the red blood cells.
Iron also helps keep your immune cells function, which helps you fight off diseases.
4. They are a great source of calcium – Calcium helps strengthen the bones while assisting your muscles and nerves in function.
Pancakes include milk, which is the primary source of calcium
However, other ingredients also have calcium, giving you that extra boost.
5. Use the maple syrup sparingly – Maple syrup may contain too much sugar, which may be unhealthy if consumed in large quantities.
Pour like a tablespoon across your plate without feeling deprived.
Do you need to rest the pancake batter before cooking?
You need to give the batter a rest of at least five minutes to allow for even hydration of your batter.
This helps the gluten relax while smoothing out excess lumps that may form in your batter.
What consistency should be my pancake batter?
The batter should be slightly lumpy and able to pour easily but not runny.
Add a tablespoon or two of milk if your batter is too thick or a dash of flour when too runny.
Why are my pancakes dry?
There are several reasons why your pancakes turn out a little dry and crispy.
Cooking with too little fat (melted butter) may be one of the reasons.
Skipping on eggs may also be another reason, as they provide an additional structure that holds the bubbles, allowing your pancakes to rise and become moist.
Why should I use milk instead of water for this recipe?
Milk is essential not only for adding flavor, but milk fat is also necessary for soft and moist pancakes.
Plain water cannot give the same result for your pancakes.
If you’re used to plain pancakes, you know the dread of being cautious about how much you can eat.
Try these Village Inn pancakes made with whole wheat flour and experience what whole-grain pancakes are all about.
You can now enjoy an extra pancake or two without worrying about the calorie count.
Slather your pancakes with traditional toppings like butter and maple syrup.
Serve with two medium strips of bacon as a side; add a handful of strawberries to complete the meal.
Enjoy this healthy and hearty plate of deliciousness with your loved ones.
Village Inn Pancakes
- 1 bowl
- 1 Pan
- 2 cups white whole wheat flour
- 1 cup quick oats
- ½ teaspoon kosher salt
- 2 large eggs
- 2 ½ cups milk
- 2 teaspoons vanilla extract
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- Homemade maple syrup
- Greek yogurt
- Toasted pecans
- Add the flour, salt, oats, baking powder, and cinnamon to a large bowl and combine thoroughly.
- In another bowl, pour the milk, vanilla extract, and eggs.
- Using a whisk, mix all the ingredients properly.
- Add your wet ingredients to the dry ones and mix well until everything is incorporated.
- Turn your stove over to medium heat and melt the butter in a frying pan.
- Pour the gluten-free pancake mix into a skillet with a ladle spoon.
- Allow each pancake to cook for five minutes and flip halfway through.
- Transfer to a serving plate and top with pecans, Greek yogurt, and maple syrup.