Recipe: Whole Grain Pancakes
Along with our normal Sunday night movie (see our reviews of last month’s movies here), it is also our tradition to eat breakfast food for dinner on Sundays. Jeff and I both love breakfast food and nothing beats homemade pancakes or waffles for a cheap, filling meal.
Growing up, we never had Bisquick. Mom made her own wheaty, grainy pancakes that were thinner and denser than traditional buttermilk pancakes. To this day, I don’t like typical pancakes (think IHOP) — they’re like white bread: no substance or flavor, just mush.
So when I had my own kitchen and wanted to make pancakes, I wasn’t sure what to do. (Why I didn’t just ask Mom for her recipe, I don’t know.) Eventually I looked through a ton of online recipes, drew on things Mom had taught me, and cobbled together the following recipe.
Sarah’s Healthy Whole Grain Pancakes
Serves: 3-4 people
Dry ingredients for pancake mix:
1-1/2 cups whole wheat flour*
1/2 cup wheat germ
1/2 cup flax seed meal
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (or more, to taste)
1/2 tsp sugar
*Sometimes I substitute some soy flour for extra protein or oat flour for fun.
1 cup applesauce
1 tsp lemon juice
2 cups milk
Mix wet and dry ingredients until just blended (lumps are okay) and let batter sit for 5-10 minutes. Pour batter by 1/4 cupfuls onto hot, oiled skillet or griddle. Flip pancakes when bubbles appear on top and bottom is a golden brown. Pancakes are done when edges are dry.
For just the two of us, I use half this recipe or about 1-1/4 cup of pre-made pancake mix. Of course, it’s always fun to add things to the batter like chocolate chips, blueberries, apples, bananas, etc.