Whole grain and multigrain flours make healthier pancakes than bleached white flour does. They contain many more of the essential nutrients that kids need to thrive.
Serves: 12 pancakes
- 1 cup plus 2 tablespoons whole wheat pastry flour
- 2 tablespoons yellow cornmeal
- 2 tablespoons oat bran
- 2 tablespoons toasted wheat germ or flax meal
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 3/4 cups nonfat or low-fat buttermilk
- 2 egg whites, lightly beaten, or 1/4 cup fat-free egg substitute
- Place the flour, cornmeal, oat bran, wheat germ or flax meal, sugar, and baking soda in a large bowl, and stir to mix well. Add the buttermilk and the egg whites or egg substitute, and mix with a wire whisk to blend well.
- Coat a griddle or large nonstick skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the surface. (If using an electric griddle, preheat the griddle according to the manufacturer's directions.)
- For each pancake, pour 1/4 cup of batter onto the griddle, and spread into a 4-inch circle. Cook for about 1 minute and 30 seconds, or until the top is bubbly and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.
- Serve hot, topped with honey, maple syrup, Berry Fresh Fruit Sauce, or Fast and Easy Fruit Sauce
- To make Multigrain Banana Pancakes, add 1 1/2 cups of sliced bananas to the batter, and proceed with recipe as directed to make 15 pancakes. Top with maple syrup or honey and a sprinkling of toasted pecans, if desired.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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