Whole grains for breakfast are a must for us! We can't start our day without that good boost of fiber, proteins, nutrients and minerals found in all natural whole grains like wheat and oats. Serve these with fresh fruit and a glass of milk and you've got a great breakfast meal! My kids prefer topping them with homemade freezer jam.
1 1/2 C whole wheat flour ( fresh ground is best!)
2 1/2 tsp baking powder
1 Tbs brown sugar
1/2 tsp salt
2 eggs (separated)
1 1/2 C milk
3 T canola oil (divided)
In a large bowl: Mix flour, baking powder, sugar, and salt.
In a 4-cup measure: Mix milk, egg yolks, and 2 tablespoons of the oil.
In a separate small metal bowl: Beat the egg whites, gradually adding 1 tablespoon of oil. Beat until stiff and glossy.
Add milk mixture to flour mixture, stir until wet (do not overmix). Fold in the egg whites. Cook pancakes on a hot griddle. Yum!
Grinding Wheat: When I make these pancakes, I start with fresh ground whole wheat flour, ground that morning. If you have a grinder... It really doesn't take long to throw the grains in and push a button to have fresh flour. Fresh ground wheat offers supperior taste, and has more naturally occurring vitamins and nutrients than store bought whole wheat flour. I prefer hard red winter wheat in my pancakes for that sweet grainy flavor, but if you want an even "lighter" whole wheat pancake, try using white wheat flour. If you don't have a grinder... I think the pancakes are still worth trying with store bought whole wheat flour. Give it a try!
