Mmmmmmm......pancakes! This whole grain version promises to make you say, "These things are going like hot cakes" Unlike whole wheat pancakes, they do not have a grainy texture and they fluff up beautifully when cooked.
Homemade pancakes can be a quick breakfast and making them from scratch really doesn't take much longer than making them from a mix. I often make the batter the night before and then they are ready to be cooked on the griddle in the morning.
Before going into the recipe for the pancakes, I want to share my whole grain flour mix which I use as a substitute for all purpose flour in cooking. Admittedly, it is pricier than buying a bag of bleached all purpose flour, but this is one area I have committed to splurging since there really is no nutritional benefit to white flour and I'm not ready to cut flour entirely out of my diet.
Whole Grain Flour Mix
Using the following ratio, I make up a large batch of flour and keep it on hand. If you make a lot, keep it in the freezer until you are ready to use it.
2 cups whole wheat flour
1 cup brown rice flour
1 cup oat flour
For a long time, I simply replaced half the all purpose flour in a recipe with whole wheat flour, but with mixed results. Many times the result would be dry and grainy and very dense and chewy for some reason. Since switching, I have found that I can often replace all of the all purpose flour in a recipe with excellent results. Even when I only replace half the all purpose flour with the whole grain flour mix, I like the taste much better than with whole wheat flour. My understanding of flour is somewhat limited, but the rice flour tends to make recipes more coarse while the oat flour makes them more sticky. Using them together balances out these reactions and gives a texture much like using all purpose flour.
Okay, enough about flour. Let's move on to how to use the flour to make delicious pancakes!
Recipe for Whole Grain Pancakes:
1 Cup Whole Grain All Purpose Flour Mix Recipe
1 cup Whole Grain Quick Cook Oats
2 tbsp Sugar
4 tbsp Pure Canola Oil
6 tsp Baking Powder
1/3 tsp Salt
1 1/2 cups Fat Free Skim Milk
Beat eggs and milk, add oil and sugar and mix thoroughly. in separate bowl, mix dry ingredients. Add to wet ingredients and mix--don't over mix. For best results let sit five minutes, then give it a good stir to re-mix everything.
I use an ice cream scoop (not quite full) to pour batter onto hot griddle sprayed with cooking spray. Flip pancakes with bubbles start to burst. Remove from Griddle when both sides are golden.
Hint: The whole grain flour tends to burn faster than regular all purpose flour, so turn heat down slightly and watch closely
Since even the healthiest of pancakes can be ruined by tons of butter and syrup. Most of the time, I eat my pancakes 
with fruit instead of syrup. In the summer, we use fresh fruit, but in the winter I make do with frozen. Blueberries are my favorite. Instead of putting the blueberries in my pancakes, I make them into a syrup to pour over the top. This saves calories and provides a larger portion of antioxidant rich blueberries first thing in the morning!
with fruit instead of syrup. In the summer, we use fresh fruit, but in the winter I make do with frozen. Blueberries are my favorite. Instead of putting the blueberries in my pancakes, I make them into a syrup to pour over the top. This saves calories and provides a larger portion of antioxidant rich blueberries first thing in the morning!Recipe for Blueberry Pancake Sauce:
Ingredients:
2 cups Frozen Blueberries
1 tbsp Cornstarch
3 tbsp Water
Directions:
Pour blueberries into saucepan. Add lemon juice and 1 tablespoon of the water.
Mix remaining water with the cornstarch and add to saucepan. Sprinkle sugar over berries. cover and cook on medium heat until boiling.
Allow to boil for 1-2 minutes before removing from heat, stirring frequently.
Sauce will thicken upon standing
So, that's breakfast--how about a line up for the rest of the day:
Make this recipe for less using COUPONS
Breakfast- 370 Calories
2 Whole Grain Pancakes
1/2 cup Blueberry Sauce
1 cup skim milk
Snack- 230 Calories
8 oz non-fat latte sweetened with Truvia
Lunch- 285 Calories
Snack- 140 Calories
1/3 cup Tropical Trail Mix
Dinner- 548 Calories
Thyme Pork Chops with
Total Calories: 1573
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