Good Morning

If you read this blog regularly, you may be under the impression that I sit around eating desserts all day. I wish! No, in reality, while I definitely have a sweet tooth, I also enjoy eating light and healthy. I guess growing up with health conscious parents made a good impression on me. Often the dessert you may have been reading about here was preceded by something like kale and bean soup for dinner.

On Saturday mornings as a kid, sometimes my dad would make us a treat: pancakes. But, we always got whole wheat pancakes via a mix from the health food store. It didn't matter that they weren't the buttermilk pancakes that I ate at my friends' homes after sleepovers. They were delicious, and to this day I still prefer the nutty flavor of whole wheat pancakes over other kinds.

So, when I opened my Whole Living magazine several months ago and saw a recipe for whole grain waffles/pancakes, I knew I had to try it. I've adapted it, and it has become my go-to pancake recipe for the Saturday mornings when we want a departure from cereal.  Since it's fully whole-wheat I even feel okay giving Miles a pancake...without syrup that is, at least for now.

Whole Grain Pancakes

1 1/2 cups whole wheat flour
2 tablespoons wheat germ
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups low-fat milk
1/4 cup canola oil, plus more for coating the pan
1 egg
1 teaspoon vanilla
Pure maple syrup for serving

In a large bowl, whisk together the flour, wheat germ, sugar, baking powder, salt, and cinnamon. In a medium bowl, whisk together the milk, canola oil, egg, and vanilla. Pour the wet ingredients into the dry ingredients and whisk until combined.

Heat a nonstick pan or griddle pan over medium heat. Lightly coat with canola oil. Pour batter in 1/3 cup portions into pan. Cook until the tops of the pancakes begin to bubble and the underside is golden brown, about 4-5 minutes. Flip and cook another 1-2 minutes until second side is golden. Serve warm with maple syrup.

Makes approximately 10 three-inch pancakes. 

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