Whole Grain Pancakes

May 3, 2012

For a time, my kids were slightly addicted to Cheerios for breakfast. And when there isn’t much time available in the mornings before having to rush out the door to catch the school bus, I certainly rely on this cereal for a quickly prepared breakfast the kids will eat without complaining. But now that I make my own pancake mix and store it in my pantry, we have pancakes for breakfast more frequently – even on weekdays! These pancakes are packed with flavour (especially if you follow my modifications) and texture and you’ll never want to buy another box of prepared pancake mix again (not that I have ever even considered doing so)!

I found this recipe in “Whole Grains for Busy People” by Lorna Sass. (I include my modifications in brackets.)

Ingredients:

2 1/2 cups whole-wheat pastry flour (I used 1 cup spelt flour, 1 cup kamut flour, 1/2 cup quinoa flour, 1/4 cup ground flaxseed

Editor’s Note: 1 cup oatmeal (large flakes) was originally (accidentally) omitted from this post – be sure you add them!

1/4 sugar (you can omit this if you’re trying to cut back on your sugar consumption, as I am)

1 Tbsp baking powder

1 1/2 tsp baking soda

3/4 tsp salt (I usually omit salt from all my baking)

Directions:

In a large zipper-top bag or storage container, combine all ingredients. Seal and shake gently until thoroughly mixed. Label and date. Refrigerate for up to 3 months. Shake gently to aerate the mix before each use. (I doubled the recipe and am storing it in my pantry.)

To make the pancakes, you will need:

1 large egg

1 cup well-shaken buttermilk, plus more if needed (I have also used kefir instead, with equally tasty results)

2 Tbsp unsalted butter, melted (I use 1 Tbsp canola oil instead)

1 tsp vanilla extract

1 1/4 cups Whole Grain Pancake Mix (see above; stir before measuring)

1 to 2 tsp grated zest of a lemon or orange (optional)

Directions:

In a large bowl, lightly beat the egg. blend in the buttermilk (or kefir), butter (or oil), vanilla, and lemon or orange rind (if using). Fold in the pancake mix just until the flour is absorbed. Avoid overmixing.

Heat a large griddle or skillet over medium heat. Lightly coat the surface with oil (my griddle doesn’t require any greasing). When a drop of water thrown on the griddle immediately sizzles, pour on 2 Tbsp batter per pancake, allowing space for the batter to spread. When the pancakes are dry around the edges and the bottoms are nicely browned, 2 to 3 minutes, flip them. Cook until browned on the second side, 1 to 2 minutes longer. Lower the heat if the pancakes are browning too quickly, leaving the centre uncooked. Serve each batch as soon as it’s done, arranging the pancakes slightly overlapped. Do not stack the pancakes – this causes them to steam and become soggy. If you prefer to bake and serve all of the pancakes at once, set them in a single layer on a baking pan and place in a warm oven.

Please let me know what you think of these pancakes if/when you try these!

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2 Responses to “Whole Grain Pancakes”

  1. Samantha West Says:

    These were delicious in PEI!


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