I love when the UPS man stops at my house…it’s like Christmas. Even when I know something is coming and I actually ordered it myself, it’s always exciting when I hear him stop out front and plop a package outside my door.
What I don’t like is when the UPS or Fedex truck stops in front of the house and then proceeds to pull away without leaving behind goodies. This happens a lot, we must be the place to stop and check the nav. Or they just like looking at my dead shrubs which were pruned a little too aggressively and are causing me to wonder if they have retired permanently.
Well, the UPS guy stopped the other day and he DID leave a package from my new friends at Bob’s Red Mill. It was super exciting because it contained some product samples to create some new recipes with!
One of the products they sent was their 10-Grain Flour, which immediately made me think of pancakes. I don’t know how but I knew a whole grain pancake was going to be a difficult challenge.
Let’s talk about my idea of the perfect pancake…..light, fluffy and golden with crispy, lacy edges that add a bit of crunch when you bite into them. Unfortunately, you can’t eat these everyday or you, too, will be fluffy…..but not so light.
My multi-grain pancakes are delicious but they are not like the pancakes I described above. These are light and nutty, they also have a more complex flavor due to the variety of grains used in the flour. They are also slightly thinner than pancakes made with white flour but I like this….you could easily make a breakfast wrap with these. Best of all….you can eat these everyday. Not 12 everyday but they are healthy enough to become part of your regular breakfast rotation.
It took me several tries before the family agreed this was the winner. Bonus points for the freezability of the pancakes….just slip a piece of waxed or parchment paper between each pancake and stack them. Wrap them in plastic wrap, place in a freezer bag and freeze. Great for a quick weekday breakfast!
Whole Grain Pancakes
Makes approximately 12 pancakes
1 cup 2% milk
2 tablespoons vegetable oil
2 large eggs
1/2 cup 2% plain greek yogurt
1/2 cup whole wheat flour
1/2 cup Bob’s Red Mill 10-grain flour
4 tablespoons light brown sugar
4 tablespoons baking powder
In a medium bowl, whisk together the milk, oil, eggs and yogurt. Set aside.
In a large bowl, whisk together the whole wheat flour, 10-grain flour, brown sugar and baking powder. Add the wet mixture to the flour mixture and stir until combined thoroughly.
Heat a non-stick griddle over medium heat and pour approximately 1/4-1/2 a cup of pancake batter onto the pan to form the pancake. Be sure to leave enough space between each pancake because they will spread a lot. Let the pancakes cook until the edges look dry and bubbles begin to form, approximately 2-3 minutes and then flip them over. Cook for an additional 30-60 seconds and then remove to a baking sheet and cover with foil to keep warm.
Serve immediately or wrap in plastic wrap and freeze.