Monday, April 25, 2011

Whole Grain Pancakes

We love to have breakfast for dinner, but it takes some effort to make it healthy enough to not feel guilty about it...  these are tasty and pretty good for us too.

You can imagine with the size family I have, I have to make a lot of pancakes, so this is a big recipe.  To keep them warm while you cook, heat oven to 200 and place wire cooling rack on cookie sheet, put pancakes from griddle into oven.

I like to substitute Ground Flax Seed (GFS) for my eggs.  Generally you soften the GFS 1 Tbsp in 2 Tbsp water.

Whole Grain Pancakes
5 cups whole wheat flour
1 cup all-purpose flour
6 Tbsp sugar
2 Tbsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
3 eggs ~or~ 3 Tbsp GFS with 1/3 cup water (see above)
1 stick unsalted butter, melted
6 cups buttermilk, I usually use 5 1/2 cups milk mixed with 1/2 cup lemon juice

Whisk together the flour, sugar, baking powder, baking soda, and salt in large bowl.  In separate bowl, whisk together the egg (or GFS), melted butter, and buttermilk.  Gently combine wet and dry ingredients, leaving a few lumps~be careful not to overmix batter.

Heat griddle to about 325, spray with non-stick cooking spray.  Pour  1/4 cup of batter per pancake. and cook until large bubbles begin to appear, about 2 minutes.  Flip pancakes and cook until golden brown on the second side, about 1 1/2 minutes longer.  Repeat using all batter, or save some to cook some up fresh for breakfast the next morning!

We like to add in blueberries, mashed bananas, and for a special birthday treat, chocolate chips!

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