Whole Grain Pancake Recipe

What Exactly Are Whole Grains?

Whole grains are exactly what the name indicates. Any grain that still has all of its parts, such as the bran and germ, qualifies as a whole grain. Refined grains have these parts stripped away leaving only the endosperm. This part of the grain is no longer bound by the naturally occurring fiber and the result is a higher glycemic load. This leads to higher blood glucose levels which have been found to contribute to poor health.

Why Whole Grains?

The health benefits of consuming whole grains are too numerous to list here. A few of the top benefits include a reduced risk of heart disease, diabetes, stroke and certain cancers. The nutritional value provided by whole grains far surpasses that present in refined grains. The American Medical Association (AMA) website can provide you with lots of information on the many health benefits of whole grains.

Whole Grains and Taste

Many people don't switch to whole grains because they are afraid they will no longer enjoy their favorite foods. They expect whole grain products to be dry like cardboard and with a similar taste. Mass-produced foods are responsible for this reputation. Whole grains spoil more quickly than refined grain, leading food manufacturers to add more stabilizers and preservatives to whole grain products. Most grains actually have a slightly sweet, nutty flavor when they are fresh. Utilized properly, they can add to your favorite recipes rather than detract.

Whole Grains and Convenience

Since whole grain products are best freshly prepared most cooks think they are inconvenient for today's hectic lifestyles. That doesn't have to be true. Here is a quick and easy whole grain pancake recipe to help you get started:

Ingredients:

1 1/4 cups of whole grain oat flour

1 1/4 cups of whole wheat flour

1 teaspoon of sea salt

1 teaspoon of aluminum-free baking powder

1 teaspoon of baking soda

1/2 teaspoon freshly grated nutmeg

1 teaspoon of ground cinnamon

4 chicken eggs

2 cups of buttermilk

1/4 cup of dark brown sugar

4 tablespoons melted unsalted butter

1 tablespoon of pure vanilla extract

Directions:

Pre-heat a skillet or griddle over medium flame. Cast iron works best for pancakes.

Combine the whole grain flours, sea salt, baking powder, baking soda, nutmeg and cinnamon in the food processor work bowl fitted with a multipurpose blade. Pulse until well combined. Set aside in a different bowl.

Put the eggs, buttermilk, brown sugar and vanilla in the food processor work bowl. Process till well combined. While the food processor is running, drizzle the melted butter through the feed tube.

Add half of the dry mixture, pulse till barely combined. Add the remaining dry mixture and pulse again till barely combined. Ladle onto a lightly oiled skillet or griddle. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip and cook on the other side for one minute.

This pancake batter can be made ahead of time and stored in the refrigerator for up to 3 days, however the baking soda and baking powder will become less effective. This will result in a less fluffy yet still delicious pancake. You'll find this recipe along with many others HERE. Enjoy!

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