whole grain pancakes

 photo: istock

I have been on the quest for easy, all natural pancakes.  There are many recipies out there but some end up too heavy, others not flavorful enough.  This fall I decided to look through my old trusty cookbook, Joy of Cooking finding a recipe that offered everything I was looking for and seemed to tackle the high altitude issue.  The batter looked watery but the cakes ended up fluffy and tender.  I like to make a double batch to freeze for the week ahead.  I just pop one in the microwave for a minute and it is ready for toppings!

Whole Grain Pancakes
(makes about 10 medium pancakes)

Sift in a large bowl:

• 1/2 c flour or 1/4 c flour and 1/4 c Quinoa Flakes (found at Whole Grocer or Smith's)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 c whole wheat flour
• 1/8 to 1/4 c milled flax (my addition but not required)

Stir in:

• 1 egg
• 2 tbl honey (put a little vegetable/canola oil in the spoon first as the honey will slide right out)
• 2 c milk or a combo of milk and low fat or non-fat yogurt 
• 2 tbl melted butter, cooled

OPTIONS: add 1/2 cup Pumpkin, 1 tsp Vanilla, 1 tsp Cinnamon, 1/2 tsp Nutmeg.   Pumpkin is a good source of Vitamin E (Alpha Tocopherol), Pantothenic Acid, Magnesium, Phosphorus, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Iron and Manganese.