The Food Factor | Whole Grain Pancakes
Video by Jonathan Parrish
Ready to enjoy a tasty breakfast treat without the guilt? These whole-grain pancakes will do the trick! Be sure to top with fresh or pureed fruit, such as sliced berries or bananas.
¾ cup whole-wheat flour
¼ cup oat bran or wheat germ (optional)
¼ cup old-fashioned oats
1 Tbsp. cornmeal
2 tsp. baking powder
¼ tsp. salt
1 cup milk
1 Tbsp. vegetable oil
1 ripe banana, mashed
- Preheat griddle to 350°F or heat a large skillet to medium heat. Rub with a thin layer of oil to prevent sticking.
- Whisk together dry ingredients in a large bowl. If you do not have oat bran or wheat germ, increase flour to 1 cup.
- In a medium bowl, beat the egg. Add the mashed banana, oil, and milk. Mix well.
- Add the liquid ingredients to the dry ingredients and stir gently just until the ingredients are combined. Do not overmix. The batter may be lumpy, but that is OK. Let the batter sit for about 5 minutes. Add a tablespoon more milk if the batter is too think.
- Pour batter, one-half cupful at a time onto the hot griddle. Cook for about 2 minutes or until edges become crisp and bubbles have formed on the top. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, about 1–2 minutes more.
- Serve hot with reduced-sugar syrup, or make a puree of fruit (like peaches or strawberries) for a topping.
For a time-saving tip, try doubling the recipe, then freezing the extras. Simply spread the remaining pancakes on a baking sheet and freeze for an hour. Then store in an air-tight bag until you’re ready for a fast breakfast!
For a printable version of this recipe, visit our friends at Virginia Cooperative Extension.
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