The Mess Hall

Rants and ramblings on all things edible, wearable, doable, or usable with a focus on Home and Health. Home is fun, easy on the wallet, and “gool” for the greatest game of tag ever (Life). Welcome to my home, the Mess Hall. Get in the Mess!

12 Aug

Whole Wheat Honey Pancakes

Posted in Garbage Recipes, Makin' Food on 12.08.10 by Octopi

Pancakes...a Garbage Recipe

I love pancakes.  They’re so easy to make and you can make so many different kinds.  We’re big fans of base recipes like this; we call them Garbage Recipes because you can open your fridge or cupboard and just dump random ingredients into the base recipe.  We’ll be presenting more Garbage Recipes down the road. 

First Focus: Whole Wheat Pastry Flour (WWPF) I’ve been experimenting with WWPF lately. It can be kind of a pain in the arse to track down, so if you’re on the health kick like we are, you can do the traditional “substitute half the regular flour with regular whole wheat flour” thing.  The nice thing about the WWPF is that it’s ground finer than regular whole wheat flour so you can pretty much use it as a 100% substitute for regular flour in baking.  Obviously, it tastes like whole wheat flour though.  So if you make cookies with all wheat flour, they’re going to taste a little different.

Second Focus: The Glorious Pancake  Pancakes are great. Make a huge batch on the weekend, split them out into single servings in bags/containers, and grab them as an on-the-go breakfast during the week.  They freeze well too.  I bring them to work and eat them like finger food.  I think they taste good cold, but you may wish to heat ’em up.  To each her own.

The Recipe:

Base Ingredients

1 cup Whole Wheat Pastry Flour
1/2 tsp Salt 
2 tsp Baking Powder
1 tbsp Honey
2 tbsp Vegetable Oil
2 eggs
1 cup Light Vanilla Soy Milk

Garbage Ingredients

1/4 cup Mini Chocolate Chips (opt.)
1/4 cup Ground Walnuts (opt.)

Making it Happen:

  • Mix all ingredients together / Heat non-stick pan to medium high
  • Drop batter into heated pan (batter should spread to about 4 inches in diameter). You shouldn’t need additional oil if it’s a non-stick pan.
  • Cook on one side ’til the top of the pancakes are bubbling and edges are getting firm. Flip. Cook a bit more. Check underside and if it’s brown, then take them off heat.
  • Serve with syrup or just eat ’em barefoot!
  • Tasty Goodness!



  • Right now the recipe is using 2 tbsp of vegetable oil.  I’d like to get it down to one (without having to put additional oil in the pan so the pancakes don’t stick to the pan.  If the next iteration works, I’ll update. If YOU try, let me know the results!
  • I’m trying to cut down on extraneous calories, so no butter for this girl on these. Personally, I don’t think they need it. Or syrup, and I LURV Wisconsin syrup. 


Print Recipes here…

Whole Wheat Honey Pancakes

Whole Wheat Honey Pancakes Index Card

View nutritional content here.

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