Friday, March 27, 2009
Basic Whole Wheat-Oat Bran Pancakes
Who doesn't love a big batch of pancakes on the weekend? And what an easy way to feed a bunch of people breakfast. But from a nutritional standpoint, the classic white flour recipe is more a dessert product than a healthy meal.
After much experimentation, I now have a whole wheat and oat bran pancake recipe that is not only better for you but is a big hit with kids of all ages.
The trick of getting perfect pancakes is a good griddle that evenly conducts the heat and non-stick cooking spray. I love my reversible stove top griddle and grill from Crate and Barrel. I put it on medium-high and when a drop of water sizzles, it is ready to go. That's when I spray on the cooking spray and immediately pour the pancake batter. You also want a wide spatula for flipping.
Makes Approximately 10 6" pancakes
1 1/4 cup white whole wheat flour (King Arthur is my brand.)
1/2 cup of oat bran
3 t of baking powder
1/2 T of baking soda
1 t of cinnamon
1 egg (or 1/4 cup of egg substitute)
1 1/2 cups of skim milk (can use whole or low fat)
3 T of melted butter (you can use applesauce or canola oil but does change the texture and flavor)
1 t of vanilla
1 T of sugar
non-stick cooking spray
topping of choice (fruit/yogurt or syrup)
Combine flour, oat bran, baking powder, baking soda and cinnamon in a large bowl.
In a smaller bowl lightly beat egg then add the rest of the ingredients, mix well.
Add the wet ingredients to the dry ones. In 1/4 cup servings, pour batter onto hot griddle. Flip when the batter starts to bubble. If pancakes are burning, turn down the heat a notch.
Martha Stewart Move: When mixing the wet ingredients, set aside the egg whites. Then right before cooking the pancakes, beat the whites until stiff, then fold into the pancake batter.
Super Nutritious Move (that my kids hate so it is just for me): Add to 1/2 cup of batter, two tablespoons of flax seed meal and chopped walnuts. For topping, mix 1/2 cup of yogurt and mix in either 1 T of pure honey or maple syrup. Then stir in 1/2 cup of blueberries, strawberries or raspberries. I like to layer. One pancake, half that topping, then another pancake on top of that, then the remaining yogurt/berries. This makes for a very filling but healthy breakfast. If you're dieting, you're all set for your whole grains for the day.