100% Whole Grain Pancakes

So I promised I would be sharing some of my new favorite healthy recipes.  This is one of the first ones I made.  During Lent, we eat pancakes for dinner every other week.  Now that Lent is over, we still eat them for dinner, just not quite as often and usually accompanied with bacon or sausage.

I took my family's favorite pancake recipe and gradually changed it until it was 100% whole grain.  I started slow, just substituting a little bit of whole wheat flour for the white flour.  Each time I made them, I added a little more and a little more until I had the recipe at 80% whole grain.  Then finally I made the jump to 100% whole grain by using some oat flour in place of that last bit of white flour.  And let me tell you, my kids LOVE them!  And I love that I am feeding them something I know is good for them.  It's a win/win!  This morning I made a huge batch of these pancakes, individually froze each one, then wrapped them in packs of three and put them back in the freezer.  Now whenever my kids (or husband) want pancakes, I have premade, healthy and delicious pancakes ready to go.

100% Whole Grain Pancakes
(adapted from "Favorite Pancakes" in Betty Crocker's Picture Cook Book)

2 eggs
2½ cups buttermilk
1 teaspoon baking soda
2 cups whole wheat pastry flour
½ cup oat flour
2 teaspoons honey
2 tablespoons butter, melted
2 teaspoons baking powder
1 teaspoon salt

In a large bowl, using a whisk, beat eggs well. Whisk in buttermilk and soda. Add all remaining ingredients and whisk or stir until fairly smooth.

Drop by 1/4 cupfuls onto hot griddle and cook as you would for pancakes.  Serve with butter and maple syrup.

Yield: about 26-28 pancakes


These really are so easy and so yummy!  I hope you think so, too!