May

Foodie Fridays: The Best Whole Grain Pancakes Ever!

Ah, the single years! The solitude, the “me time.” While I wouldn’t trade what I have now for a million dollars, I must admit I am a nostalgic fool. Luckily, I can relive many ofmy memories here with you. The ones pertaining to food especially! ;)

A number of years ago, when I was a single gal living with my slightly exhibitionist roommate, we had one of her friends stay with us for a week or so. In exchange for a roof over his head, he cooked for us. What a deal! After tasting his food I never wanted him to leave. He was just one of those amazing natural cooks.

One morning I awoke to a heavenly earthy smell of… could it be pancakes? I wasn’t sure. I wasn’t a big fan of pancakes at the time. They were always too soggy in the middle or too burnt or too starchy. But these were pancakes of a different nature entirely. These pancakes were full of whole grains and had no white flour in them whatesoever. Do I need to go into the virtues of whole grains over white flour? No? Oh good. I think people are catching on. Anyway, I have never gone back to regular pancakes and I am happy to say I never will. These are what my girls know pancakes to be. And I am glad to know they are getting a real nutritious breaskfast under all that maple syrup.

Try these. If you are used to regular pancakes then tell yourself you are eating something else that just happens to also taste good with syrup or jam or berries. Really. I don’t think you’ll go back. These are just that good! Then take them outside and enjoy breakfast in the gorgeous late Spring sunshine. Either by yourself for a treat or with the kids or hubby. That’s what we’re going to do today. I can’t wait!

The Best Whole Grain Pancakes Ever!

2 cups soy milk

2 eggs

2 tsp. baking powder

1 Tbsp. brown sugar

1 c. whole wheat/spelt flour

1/4 cup wheat germ

1/4 cup cornmeal

1/2 cup whole oats

1/4 tsp cinnamon (optional)

1 Tbsp oil for frying

Directions:

In a lage bowl, mix the milk, eggs, baking powder and brown sugar. Add flour and whole grains, beating until the large lumps disappear.

Heat oil in a frying pan or griddle on medium-high and ladle batter onto warmed pan. Turn when small bubbles appear. Remove when they stop steaming. Freeze extras. Make great snacks too!

Serves 4.