Studies show that eating whole grains instead of refined grains lowers the risk of many chronic diseases such as heart disease, stroke, cancer, diabetes and obesity. Health experts advise that grains should be a part of a healthy diet, and that at least half our grains should be consumed as “whole grains.” Unless you have celiac disease, or some sort of gluten sensitivity, you don’t want to miss out on the health benefits of whole grains. To help you start reaping the benefits of a diet rich in whole grains, we’re sharing this recipe for our favorite whole grain pancakes! Delicious and nutritious! It’s a match made in healthy food heaven!
Kaitlyn writes…….. My husband Erik and I spent this past Christmas with my parents in California. While we were there my mom made us her amazing whole grain pancakes with fresh ground flour. We both went crazy over them! Even dubbing them the “world’s best!” :-) Who knew something healthy could taste so, so good!? Suffice it to say I had to get the recipe from her and now I get to share it with all of you.
See how to make a sweet and savory twist on traditional pancakes in my video at the end of this post!
Whole Grain Flour Blend
This pancake recipe is very basic, but it’s the whole grain flour blend that really sets it apart! The flour is made up of equal parts brown rice, spelt and barley. If you have a high powered blender or grain mill you’ll want to buy whole brown rice, spelt and barley.
Simply add equal amounts of each grain to your blender or grain mill and grind until smooth. I used my Blendtec and it worked great!
If you don’t have the ability to grind grains you can buy the flour versions of all those grains and just mix them together. I found brown rice, spelt and barley flour in the organic section of my local grocery store. You can also order them on Amazon if you can’t find them at the grocery store.
You can use this flour blend in place of white flour in most recipes. My mom makes chocolate chip cookies with this blend and they are delicious!
Note: While spelt and barley are lower in gluten than wheat, they are not gluten-free. Do not use this flour blend if you have a gluten intolerance or celiac disease.
World’s Best Whole Grain Pancakes
Ingredients
- 1 large egg
- 1 cup milk
- 2 tablespoons olive oil
- 1 1/2 cups whole grain flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Directions
In a medium bowl beat the egg. Add milk and beat until combined.
Add remaining ingredients and beat until smooth.Let batter rest for a few minutes. It will rise and thicken up a bit.
Heat a a large pan with olive oil over medium heat. Use about 1/4 cup batter for each pancake. Cook until golden brown on each side.
Serve immediately with warm maple syrup.
These pancakes also keep well in the fridge for a few days and even taste great cold for an afternoon snack.
More Ideas You'll Love
Do you have a favorite recipe using whole grains?
WHOLE GRAIN PANCAKES
Ingredients
- 1 large egg
- 1 cup milk
- 2 tablespoons olive oil
- 1 1/2 cups whole grain flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- In a medium bowl beat the egg. Add milk and beat until combined.
- Add remaining ingredients and beat until smooth.Let batter rest for a few minutes. It will rise and thicken up a bit.
- Heat a a large pan with olive oil over medium heat. Use about 1/4 cup batter for each pancake. Cook until golden brown on each side.
- Serve immediately with warm maple syrup.
Notes
Nutrition
A few decades ago, there was a pancake mix sold that was called “Aunt Jemima Whole Wheat Pancake Mix.” Not sure if it’s still on the market or not.
Please log in or create a free account to comment.My apologies to anyone that may be offended by the name of the product, but that’s what it was called back then. I think it’s still sold, but not using her name and picture.
I am referring to the 70’s, where I spent a lot of mornings making delicious pancakes using this mix.
What is the replacement for egg?
Please log in or create a free account to comment.…and isn’t it great to have in-laws in the family? New recipes!!! :D
Please log in or create a free account to comment.Made these this morning for DH, who is recovering from bad cold, and we loved them! Used coconut oil (for the flavor, whether or not it’s “healthy” and about 2 tablespoons of finely chopped pecans per pancake. Delicious! (And they don’t even have to be drowned in maple syrup to be so…) Next time I might decrease the sugar, mainly because I’m trying to eliminate processed sugar from my diet. But all in all, a keeper!
Please log in or create a free account to comment.Great! Glad you liked them :-)
Please log in or create a free account to comment.Is it equal amounts of the rice spelt and barley flours to make the blend?
Please log in or create a free account to comment.Yep!
Please log in or create a free account to comment.Using coconut oil or avocado oil is healthier to cook with. Leave the olive oil for homemade dressings and other things that don’t require it be heated as it turns to trans fat. Cutting any recipe’s sugar amount in half is always a good idea to decrease your sugar intake as well. Use 100% Grade B maple syrup or local raw honey as syrup as they are chockful of important nutrients :) Use local raw milk and add a big glass of it on the side to round out this meal as it provides even more nutritional benefits as well.
Please log in or create a free account to comment.Coconut oil would be a good alternative. However, I have never heard that olive oil could change to trans fat. Trans Fat is a completely different kind of fat. Olive oil is widely used in Mediterranean diets, in all sorts of ways. Of course, one should never believe only one source on the web, but here is a link to a reliable study that tells of the many benefits of olive oil and why. I do believe it is a misconception that it is unhealthy if used for frying.
Please log in or create a free account to comment.This is the link;
http://healthimpactnews.com/2014/myth-buster-olive-oil-is-one-of-the-safest-oils-for-frying-and-cooking
Thanks for the article Ellen!
Great tips!
Please log in or create a free account to comment.I don’t understand why everyone says coconut oil is healthy to cook with. It is all saturated fat. why is it healthy? olive oil and canola oil are unsaturated fats, much healthier than sat fats. it seems to me that using coconut oil is no better than shortening or lard.
Please log in or create a free account to comment.I read The Coconut Oil Miracle. That was all it took to convince me of how coconut and palm oil were grossly maligned by the soybean industry several decades ago. We’ve been dished up a lot of untruths in America about our food – that coconut oil is bad is another one. Kudos to Bruce Fife for his painstaking research and determination to uncover the truth.
Even those of us with celiac disease or gluten intolerance can benefit from “whole grain” by using flours that are higher in fiber. I generally bake with a combination of brown rice flour and rice flour. When I buy gluten free bread, I make sure each serving has as least 2 grams of fiber.
Please log in or create a free account to comment.This sounds great! Can you add chopped nuts to this recipe? What kind would you recommend?
Please log in or create a free account to comment.Adding nuts is a great idea! Pecans would be delicious :-)
Please log in or create a free account to comment.These look delicious! I am definitely go to try this recipe!
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