On March 30 The Whole Grains Council proclaims to be Whole Grains Sampling Day. Celebrate with this recipe for whole grain pancakes from my book, Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner.
Whole Grain PancakesWe all benefit by rest, include pancake batter. You get lighter cakes if you let the batter rest for 10 to 15 minutes before it hits the pan. But once you pour the batter into a hot-as you-can-make-it griddle or skillet, pancakes wait for no one. The rewards are immediate — fluffy in the center, crispy at the edges, and in this case, with added whole grain goodness for you, too. Top with maple syrup, fresh fruit, powdered sugar or whatever you like. Even sauteed vegetables, in which case, it’ll be a more substantial and brunchy affair.
- 1 tablespoon vegan margarine such as Earth Balance, plus more for cooking the pancakes
- 1 cup unbleached all-purpose flour
- 1/4 cup whole-wheat flour
- 1/4 cup rolled oats
- 1- 1/2 teaspoons baking powder
- 1 teaspoon ground flaxseeds
- 1 — 3/4 cups plain or vanilla soy milk
- Maple syrup fresh fruit, and powdered sugar for serving (optional)
- Melt the vegan margarine in a large skillet; set aside. Meanwhile, combine the all-purpose flour, whole-wheat flour, oats, baking powder, and flaxseeds in a large bowl. Add the soy milk and the melted vegan margarine to the dry ingredients and stir until just combined--do not maul or manhandle the batter. Set aside and let the batter rest for 10 to 15 minutes.
- Melt additional vegan margarine in the skillet over high heat. Pour or ladle about 1/4 cup of the pancake batter onto the griddle to form a 3-inch pancake. Add as many more pancakes to the pan as you can fit, allowing plenty of room between pancakes.
- Cook until the edges brown and a few bubbles form, about 4 minutes. Using a flexible spatula, flip the pancakes and cook until golden brown and crispy at the edges, about 4 to 5 minutes.
- Serve at once.