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Graham Flour Pancakes with Cream Cheese Maple Sauce

Authoradmin
DifficultyBeginner

 

Can we all agree that pancakes are the best excuse ever to have cake for breakfast? Especially when you top them with a healthy equivalent to cream cheese frosting…


Why  graham flour in these pancakes? Because I wanted to try something new. In our pantry we have every flour you could imagine. The result? AMAZING!

Graham flour is hearty, flavorful and is the perfect energy rich ingredient  to get your day started right! Don’t stress if you don’t have it though. You can play around with other whole grain flours you have in your pantry.

Yields1 Serving
Prep Time5 hrsCook Time10 hrsTotal Time15 hrs
 '--Graham Pancakes
 1 1/3 cups (220 grams) Graham Flour or any whole grain flour
 2 teaspoons Baking Powder
 1/4 teaspoon fine Sea Salt
 1/2 teaspoon ground Cinnamon
 1 large Egg, whisked
 2 tablespoons pure Maple Syrup
 1 cup (8 ounces) Milk (cow, goat, almond, soy, your choice)
 1 tablespoon Butter, Ghee or Coconut Oil, melted plus extra for the pan
Cream Cheese Maple Sauce
 4 ounces whipped Cream Cheese
 2 tablespoons pure Maple Syrup - adjust to taste
 1 tablespoon Milk to thin out if needed
1

'--Pancakes

2

Prepare pancake batter. Whisk together dry ingredients in a large bowl. Whisk together wet ingredients separately. Combine all to make the batter. Heat a cast iron skillet or griddle over medium heat. Melt butter, ghee or oil in the pan. Spoon pancake batter onto hot pan. Heat for a few minutes until golden brown. Gently flip and cook for another minute or so. Until your pancakes are golden brown and cooked through.

Sauce
3

Stir cream cheese and maple syrup until you have a well combined sauce. Add some milk and thin to desired consistency.

Notes
4

If your batter thickens too much simple thin out with some more milk.

Category, CuisineCooking Method

Ingredients

 '--Graham Pancakes
 1 1/3 cups (220 grams) Graham Flour or any whole grain flour
 2 teaspoons Baking Powder
 1/4 teaspoon fine Sea Salt
 1/2 teaspoon ground Cinnamon
 1 large Egg, whisked
 2 tablespoons pure Maple Syrup
 1 cup (8 ounces) Milk (cow, goat, almond, soy, your choice)
 1 tablespoon Butter, Ghee or Coconut Oil, melted plus extra for the pan
Cream Cheese Maple Sauce
 4 ounces whipped Cream Cheese
 2 tablespoons pure Maple Syrup - adjust to taste
 1 tablespoon Milk to thin out if needed

Directions

1

'--Pancakes

2

Prepare pancake batter. Whisk together dry ingredients in a large bowl. Whisk together wet ingredients separately. Combine all to make the batter. Heat a cast iron skillet or griddle over medium heat. Melt butter, ghee or oil in the pan. Spoon pancake batter onto hot pan. Heat for a few minutes until golden brown. Gently flip and cook for another minute or so. Until your pancakes are golden brown and cooked through.

Sauce
3

Stir cream cheese and maple syrup until you have a well combined sauce. Add some milk and thin to desired consistency.

Notes
4

If your batter thickens too much simple thin out with some more milk.

Graham Flour Pancakes with Cream Cheese Maple Sauce

~ Marla Meridith

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