Whole Grain Pancakes
I've had several comments appreciating the recipe for the Many Muffins Mix because it contains healthy whole grains. So, I thought I would share our favorite pancake recipe. I made these this morning for breakfast, and the kids were super excited. Of course, that's because we usually have cold cereal. They enjoyed the change. I admit I'm not much of a cook come early in the morning. But it was nice having them all say "thank you" for breakfast, so I just might have to do it more often.
Whole Grain Pancakes
2 eggs
1 cup whole wheat flour
1 cup quick oats (or I chop the whole oats to a finer consistency in my blender)
1 1/2 cups milk
1/4 c. canola oil
2 T sugar
2 T baking powder
1 t salt
Beat eggs with a fork until fluffy. Then stir in remaining ingredients just until smooth. For thinner pancakes add additional 1/2 cup of milk. Heat griddle to 350. (I use my large non-stick griddle, but you can do these in a skillet with some oil.) Pour batter on griddle by the 1/4 cup full.
Finish cooking pancakes as you normally would. This recipe makes about 16-four inch pancakes.
For healthier toppings: Try peanut butter or applesauce or yogurt.
Whole Grain Pancakes
2 eggs
1 cup whole wheat flour
1 cup quick oats (or I chop the whole oats to a finer consistency in my blender)
1 1/2 cups milk
1/4 c. canola oil
2 T sugar
2 T baking powder
1 t salt
Beat eggs with a fork until fluffy. Then stir in remaining ingredients just until smooth. For thinner pancakes add additional 1/2 cup of milk. Heat griddle to 350. (I use my large non-stick griddle, but you can do these in a skillet with some oil.) Pour batter on griddle by the 1/4 cup full.
Finish cooking pancakes as you normally would. This recipe makes about 16-four inch pancakes.
For healthier toppings: Try peanut butter or applesauce or yogurt.
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| Pancakes spread with peanut butter. Vanilla yogurt with frozen strawberries and canned pineapple mixed in it. |
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