I've been trying to be good about eating more whole grains and what better way to get them in my boy and my families' bodies than pancakes?? One can only do granola and oatmeal so long. But often, whole grain flour tends to be dry and dense, not ideal for light, fluffy, melt in your mouth buttery pancakes. Soo, I experimented and found the perfect recipe you will not need to feel guilty about loading up on Saturdays with pancakes for breakfast and too many cups of coffee.
I Can't Believe They're Healthy Whole Grain Pancakes
1 cup Hodgson Mills Buckwheat pancake flour
2 cups 2% organic milk
2 tsp baking powder
2 tsp pure vanilla extract
pinch of kosher salt
1 tbsp canola oil
2 eggs, preferably cage free eggs
5-7 tbsp butter
Mix all dry ingredients in a large bowl; slowly add milk to dry ingredients, then the eggs, vanilla extract, and canola oil. Heat up a nonstick skillet on medium heat; melt butter (about 1-2 pats) per each round of cooking in the skillet, using a small soup ladle, ladle the pancake mix onto skillet and cook until one side has bubbles start appearing, and the cooked side is slightly brown and a little crisp. Turn pancake over to complete cooking other side. Complete cooking all pancakes the same way, making sure to add fresh butter between each round. Serve with warm pure maple syrup or even better (and this is the only syrup we serve in our house), use agave syrup. Enjoy, preferably in your pajamas and your loved ones!
No comments:
Post a Comment