We are taking a short break from Wedding Carnival posts to bring you a healthy whole grain pancake breakfast recipe!
No worries, though I’ll be back tomorrow with another Wedding Carnival post soon.
School is in full swing around here and when my kids were all living at home breakfast was always a bit of a challenge.
As I kid and even as now as an adult I prefer to drink my breakfast rather than eat it. I was a big fan of Carnation Instant Breakfast growing up and now I enjoy my green smoothie every morning. When my kids were young getting a healthy breakfast into them before they headed out was a challenge.
For many years I had kids at 2-3 different schools and that meant 2-3 different starting times. Then you had to take into account early morning rehearsals and trying to find time for family devotion/scripture reading in there before the first person left in the morning. That didn’t leave a lot of time for “the most important meal of the day.”
Trying to have a healthy and nutritious breakfast available for everyone just didn’t always happen. More times than I’d like to admit their breakfast consisted of a bowl of Captain Crunch! But I guess it didn’t hurt them too badly as they are all now very healthy, successful young adults!
If you are experiencing any of the same challenges, today’s recipe for Whole Grain Pancakes may just come in handy.
I recently served these Whole Grain Pancakes at our neighborhood Back to School Breakfast and they are just the ticket to give your children a good start to their day.
I am always looking for opportunities to sneak some whole grains into my family’s diet and Whole Grain Pancakes is an easy way to do it. The recipe calls for whole wheat flour but you could also use spelt flour (if you need to be wheat free), rye, oat or buckwheat ( if you need to be gluten free.)
For a whole grain pancake they are surprising light, not dense and heavy. I used honey to sweeten them and added in some cinnamon for extra flavor.
Pancakes are an easy thing to make ahead and pop in the freezer for a quick and easy healthy breakfast. Just put the frozen pancake into your toaster and you have a yummy and healthy breakfast.
I served them with real maple syrup (although my children prefer the fake stuff!!) and fresh blueberries. My husband made up his own combination with blueberries, bacon and pecans. Here’s to a healthier breakfast!
- 2 C milk (can use almond milk for dairy free)
- 2 eggs
- 2 tsp baking powder
- 2 C whole wheat flour (spelt or buckwheat can also be used)
- 1/4 C honey
- 1/4 C canola oil
- 2 tsp vanilla
- 1 tsp cinnamon
- In a large bowl combine all ingredients except flour. Mix together well. Add in flour until batter is smooth. Cook pancakes on hot griddle. Turn when bubbles appear.
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