Last weekend I decided to make pancakes for breakfast. I flipped through all of my usual recipes and came across one that I haven’t made in years. They are called graham griddle cakes. You replace some flour with crushed graham crackers. Brilliant! Perfect for this graham cracker lover 🙂
You can use store bought organic grahams or homemade. Let the food processor do all the crushing and mixing for you.
I adjusted the recipe so that it doesn’t contain baking powder (cornstarch) or egg whites.
Slightly sweeter than your typical pancake, these are a real treat. Cover them with lots of real butter and pure maple syrup…yum!
I’m a big fan of salty/sweet combinations. And I’ve been sticking to yeast-free “breads” lately. So these were just what I needed. I used one as bread for a bacon avocado sandwich. I also ate some like bread – warmed, topped with butter and a little sea salt. Delicious!!
Tired of your usual pancake recipes? Try adding a touch of sweetness with graham crackers.
Graham Griddle Cakes (or yeast free sweet bread)
makes 6-8 pancakes
3/4 cups whole wheat flour
3/4 cups graham cracker crumbs
2 Tbsp. sucanat or organic brown cane sugar
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 Tbsp. butter, melted
2 egg yolks (or one whole egg)
1/2 cup chopped crispy nuts and/or soy free chocolate chips (optional)
Process graham crackers in food processor until turned into crumbs. Add flour, sugar, soda and salt. Pulse to mix. Pour mixture into a bowl.
Add milk, butter and eggs. Stir well. Add nuts or chocolate chips if desired.
Scoop 1/4 – 1/3 cup batter onto a hot buttered griddle per pancake. Cook until bubbly. Flip and cook for another 60 seconds.
Serve warm with butter and maple syrup or honey.