Sunday, October 17, 2010

Whole Grain Pancakes

Okay, here is my favorite whole grain pancake recipe. I love these pancakes. Everyone so far that has had it just loves it. I grind my own flour but you can buy wholegrain flour from any healthfood store. Some major grocery stores has a section for healthfoods also. Remember there is a difference between whole grain and whole wheat flour.

Wholegrain Pancakes:
(this recipe will make 8 standard sized pancakes or 30 dollar sized pancakes).

1 cup whole grain wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 Tablespoon agave nectar or honey
1 cup milk (I use 1% milk but the calories below are for regular milk)
2 Tablespoons cooking oil

Combine all dry ingredient and mix well. Make a well in the center. Then mix all wet ingredients together then pour in the well of the dry ingredients. Stir just until moistened (batter will be lumpy).

For normal sized pancakes pour 1/4 cup of batter onto a lighty Pam sprayed heavy griddle or heavy skillet. For dollar sized pancakes pour 1 Tablespoon batter. Cook until bubbly then turn for about 2 min. or until golden brown.

Instead of butter and syrup, try using a little preserves or light jam on top of pancakes. Neufchatel cream cheese is less than half the calories of butter, which I find to be a great substitute, but I love cream cheese anyways.

Nutritional facts without the toppings:

1 serving equals:
114 calories
5 g total fat (less if you use skim or lowfat milk)
28 mg cholesterol
202 mg sodium
15 g carbohydrates
3 g protein

Exchanges: 1 starch, 1 fat

The great thing about these pancakes is that they don't make you feel bloated like the white flour ones do.

I prefer the blue agave over honey. Agave has a low glycemic level also but does not have that sour after taste. It can be purchased at any health food store, it is alot cheaper at Costco if you have one.

What's the difference between whole grain and whole wheat? Whole grain is just that ground whole grains. Regular store bought whole wheat flour has had the oils removed to last longer on the shelf. Remember to store whole grain flour in the freezer so it doesn't go rancid because it still has the oils in it.
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