Whole-Grain Cheddar Cheese Pancakes

Whoa, wait a second....what did that say?  Is there actually CHEDDAR CHEESE in these pancakes? 

Well, dear blog readers, let me answer your querying glances at the computer screen with a resounding YES--there is a whole cup of shredded cheddar cheese in these fluffy round hotcakes of goodness and to quite delicious results, I might add.   The cheese adds richness, taste,  and protein while maintaining the pleasant crisp/soft texture that make this stack of pancakes as unique as they are good!  I highly recommend  butter, jam, and powdered sugar on top to make the savory/sweet connection complete!  Enjoy!  

Click here for printable recipe.  

The ingredients:

1 cup milk
1 large egg
1 Tbs. oil
1 Tbs. honey or sugar (I used honey)
1 cup whole-wheat flour
2 tsp. baking powder
1/4 tsp. salt
1 cup shredded cheddar cheese
Desired toppings:  butter, jam, powdered sugar, etc

GLUTEN FREE ADAPTATION
Sub the 1 cup flour with 1/3 cup almond flour, 1/3 cup ground flax, 1/3 cup gluten free all purpose flour and 1 Tbs. coconut flour

Directions: In a medium size bowl, mix together milk, egg, oil, and honey (or sugar).  Add whole-wheat flour, baking powder, and salt and stir just until combined.  Gently fold in shredded cheese. 

Spoon by 1/4 cupfuls onto hot greased griddle and cook until golden brown on both sides.  Makes about 10 pancakes.  To keep pancakes hot until ready to serve, place finished pancakes on a cookie sheet, then cover with foil and place in the oven on WARM. 

Serve hot with butter, jam, and a sprinkle of powdered sugar. 

Enjoy! 


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