What's this all about?
We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.
Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.
We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.
|Light and Fluffy Whole Wheat Pancakes|
|Written by Whole Grain Gourmet|
|Saturday, 26 April 2008 00:00|
My preschooler asked for pancakes this morning. We have a wonderful buttermilk pancake recipe that we have made for years, but when I looked in the refrigerator all we had was our usual organic soy milk. We almost always use soy milk in our baking and you would never notice the difference. I had never tried it in our pancakes however.
I decided to go for it. I also substituted coconut oil for the butter. The result was delightful. In fact, we consumed almost half of them standing over the stove. My preschooler didn't even notice that we were overlooking the maple syrup and whipped cream, two ingredients she normally considers essential for a proper pancake breakfast. These pancakes are light, fluffy and tender. The flavor is deliciously balanced, with a slightly sweet hint of vanilla. The citrus zest brightens them wonderfully. I topped them with sliced banana, whipped cream, and a light dusting of cinnamon or cocoa.
These pancakes are a great way to start off your Saturday with a breakfast treat that is at once delicious and nutritious. Have a great weekend!
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