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Recipe for Whole Grains Month: Pancakes

Whole grain pancakes can still be fluffy and delicious. They're more filling than traditional pancakes and they have way more nutrients! So why not use them as a way to help your clients learn to appreciate whole grain foods?

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Recipe for Whole Grains Month: Pancakes

It's Whole Grains Month! How are you celebrating?

I've heard lots of stories about clients resisting a transition from refined grains to whole grains. After all, the flavor, texture, and cooking times are all quite different. I battled some of that very resistance when I taught school foodservice staff how to cook tasty meals with whole grains, and in that process, I learned a few ways to make whole grains more appealing.

One of the answers is quite simple: pancakes.

Whole grain pancakes can still be fluffy and delicious. They're more filling than traditional pancakes and they have way more nutrients! So why not use them as a way to help your clients learn to appreciate whole grain foods?

Here's one of my favorite recipes for whole grain pancakes. It's perfect for cooking demonstrations or presentations, and the pancakes would also be great treats to serve at breakfast meetings. After all, how better to show how tasty cooking healthfully can be?

Whole Grain PancakesWhole Grain Pancake Recipe

Serves: 4 | Serving Size: 3 pancakes

Ingredients:

  • 1 cup whole-wheat flour
  • 1/3 cup rolled oats
  • 1/3 cup all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon cinnamon
  • 1 and 1/2 cups soy milk

Directions:

  1. Mix the dry ingredients in a medium bowl. Add the soy milk and stir until the batter is smooth.
  2. Lightly spray a large non-stick skillet with cooking oil and heat it over medium-high heat. Spoon the batter into the skillet to form 3-inch pancakes.
  3. When the pancakes bubble, it’s time to turn them over. Cook the other side, then remove them from the pan. Repeat with remaining batter.
  4. Serve hot.

Nutrition Information:

  • Serves 4. Each serving contains 224 calories, 2 g fat, 0 g saturated fat, 0 g trans fat, 2 mg cholesterol, 42 mg sodium, 44 g carbohydrate, 5 g dietary fiber, 5 g sugar, and 10 g protein.
  • Each serving also has 0% DV vitamin A, 0% DV vitamin C, 24% DV calcium, and 11% DV iron.

Chef’s Tips:

  1. You can vary the amount of milk according to how thick or thin you like your pancakes.
  2. Consider serving these pancakes with a little bit of maple syrup and a bunch of fresh fruit. Berries are an especially great option — their flavor compliments the whole grains very well.
  3. If you warm up frozen berries, they will release some juices. The berries and their juices make a tasty, no-fuss fruit sauce that would be perfect for topping these pancakes.

This fantastic recipe can do double duty as part of your All-American Breakfast Month celebration too!

Here's a PDF copy of the handout -- how will you use it?

Whole Grain Pancakes

Oh, and before I wrap up today's post, I want to offer a peek at the exclusive member resources for Whole Grains Month. Have you seen the post Whole Grain Facts? It's loaded with great research and fun trivia! Here's a little look at the new handout that comes with it...

Whole Grain Handout for Members

And here are even more resources to make your life easier! Which of these gems from the Nutrition Education Store will you feature in your Whole Grains Month celebrations?

Whole Grain Bulletin Board Kit

Whole Grain PowerPoint

Whole Grain Banner


Whole Grain Facts Premium Content

Celebrate Whole Grains Month with some whole grain facts!

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