Family Chow Hall

Whole Grain Breakfast for Pancake Lovers

March 27th, 2006

My daughter loves pancakes. It is becoming her Saturday morning ritual to make a large batch of pancakes and when the rest of the family doesn’t eat them, she freezes them. Then, later in the week, she will take a couple of them out of the freezer, pop them in the toaster, and have almost-as-good-as-new pancakes.

Occasionally, when I am in a good Saturday morning mood, I might make a fruit syrup to go with them. Below the pancake recipe you will find directions for blueberry syrup.

In the last couple of years, we have been trying to convert to more whole grains in our diet, so she has adjusted the ingredients to her pancake recipe to incorporate healthier starches.

The result is actually tastier than the original recipe. The nutty, grainy taste goes particularly well with maple syrup. The basic, small batch recipe is below. The same batter makes excellent waffles, if that’s your cup of tea. Simply double or triple it for larger amounts or larger families:

Whole Grain Pancakes
makes 10-12 / prep. time: 5 minutes / cook time: 5-10 minutes

1 large egg
1/4 c. white flour
1/4 c. wheat flour
1/4 c. oats
1/4 c. cornmeal
2 T. wheat germ
3/4 c. milk
1 T. sugar
2 T. light cooking oil
3 t. baking powder
1/2 t. salt

Combine all ingredients in a large bowl. Heat a large skillet or griddle to medium heat. Coat with cooking spray or oil. Pour batter by large spoonfuls once the skillet is hot. Flip when they start to bubble. It only takes a few minutes and you have a delicious, nutritious breakfast!

Blueberry Syrup

1 c. fresh or frozen blueberries
1 T. cornstarch
1/4 c. sugar
1/4 c. water

Combine all ingredients except the water in a saucepan before turning on the heat. Add the water and turn the heat to medium-low. Stir and cook until you have a slightly thick syrup. Pour onto your pancakes or waffles while warm.

Eat Well to Live Better

Entry Filed under: Bread, Breakfast, Food As Medicine, Mixed bag, Most Popular Posts, Recipes