Health, Recipes

A cleaner pancake

04.20.09 | 2 Comments

This morning my sister and I had a goal: make a tasty and nutritious breakfast. I have been meaning to clean up my pancake recipe for a long time, and this was a great opportunity. What follows is what we did, and I’d say it was successful. Now if you’re like me and able to eat 5+ regular pancakes, you may be surprised when you only want one or two of these – they’re filling. 🙂 It seems like a lot of ingredients for pancakes, but we keep all this on hand, and it was quick – start to finish about 20 minutes for the pancakes.

A cleaner pancake

A Cleaner Pancake

3/4 cup oatmeal flour (blended old fashioned rolled oats; I used a food processor)
1/2 cup whole wheat flour
1/4 cup whole dark rye flour
1 tbsp corn meal
1 tbsp brown sugar
2 tsp baking powder
1/4 tsp kosher salt
2 eggs
1 tbsp extra virgin olive oil
1/4 cup sour cream (or Greek yogurt)
1 tsp lemon juice
3/4 cup 1% milk
1/4 cup sliced almonds (toasted, if you prefer)
(1 tbsp ground flaxseed would have been a good addition.)

Preheat nonstick griddle or lightly greased/sprayed pan to 400 degrees F. Mix dry ingredients together. Mix wet ingredients together. Combine dry and wet and mix well. Fold in the almonds. Let batter sit for five minutes while you cut veggies for an omelet or something.

Spoon thick batter onto hot griddle; let cook. Flip when it looks ready, and cook a little longer. (Cut into your first one so you know – that’s what I usually do with a new recipe.)

Try it with some fresh berries or a simply-fruit-type jam. Four adults and a Zoe had plenty with this batch and some sides – I think it made 9 or 10 4-inch pancakes. I’ll edit if I find that to be different in the future.

Edit: They taste good! See comments.


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