Whole Wheat Pancakes

 Love these pancakes!  Too many times whole wheat pancakes are dense as a brick, or require a large amount of fat to soften up the bite... not these!  These are light and fluffly as can be and still 100% whole wheat.  A family favorite!
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. 

Whole Wheat Pancakes

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!

Oat Bran Muffins- An After-School Snack

I mixed up a batch of these before picking-up the kids from school, and brought them along with me. They devoured them! And asked for more! Often oat or wheat bran muffins are way too loaded with other "healthful ingredients", that they become as a dense health-bar and they lose some of their appeal. These muffins are simple and pure and.... kid-approved!



Oat Bran Muffins

1 1/2 C oat bran
1 1/2 C flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 C sugar
1 1/2 C low fat buttermilk
3 Tbs canola oil
3 eggs

Preheat oven to 350. Line a muffin pan with paper liners.

Whisk together the dry ingredients(bran through sugar) in a large bowl. In another bowl, whisk together the buttermilk, oil, and eggs. Add the wet ingredients to the dry ingredients. Mix just until wet. Do not over mix. If desired, add blueberries and gently fold in without overmixing.

Fill the muffin cups. Bake 12-16 minutes, until set and golden.

Makes 18 muffins.


Add blueberries to the mix and your kids will love them even more. If you have a favorite bran muffin recipe please share it!

Whole-Wheat Waffles with Raspberries and Peaches with Buttermilk Syrup

We usually just top the waffles with peaches, but I thought the raspberries would be a nice addition. Their tartness pairs well with sweet peaches. Waffles: I don't like my waffles "sweet", because the toppings are always sweet and it is just too overwhelming for me. I prefer a simple waffle with a good whole-wheat flavor, and that is just what this is. Thanks Catherine! Buttermilk Syrup: Now, there is nothing healthy about this syrup. It is full fat, full sugar and a full breakfast treat. It is almost like a caramel syrup, but it has just enough tang to balance out the sweetness. Use it on special occasions on top of something healthy, and just simply enjoy it! It stores well in the fridge. For an extra special treat: top cinnamon swirl french toast with fresh peaches and buttermilk syrup. Yum.

Whole Wheat Waffles
recipe adapted from Catherine Jones

3 egg whites
2 egg yolks
1/4 - 1/2 C oil (I use 1/4 C)
1 1/2 C skim milk
1 1/2 C whole-wheat flour
3/4 tsp salt
1 Tbs. Baking powder

Separate egg yokes from whites. Combine yolks, milk and oil; blend well. In a separate bowl, whip egg whites until stiff. In a third bowl, combine flour, salt and baking powder. Add milk mixture to flour mixture. Fold in beaten egg whites. Bake in a hot waffle iron.

Buttermilk Syrup:
1 1/2 C sugar
3/4 c buttermilk
1/2 C butter
2 Tbs corn syrup
2 tsp valilla
1/2 tsp baking soda

Bring the first 4 ingredients to a boil. Allow to boil gently for atleast 5 minutes. Remove from heat and immediately stir in the vanilla and baking soda.