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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.

Recipes

Breakfast

Whole Wheat Buttermilk Pancakes

Written by Whole Grain Gourmet

Monday, 28 January 2008 11:34

These whole wheat buttermilk pancakes are fluffy and tender. The flavor is rich, with a fresh lightness added by the orange zest.

Whole Wheat Buttermilk Pancakes

Ingredients:

Dry ingredients

2 cups white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup organic sugar
1/2 tsp kosher salt

Wet ingredients

2 1/2 cups buttermilk
2 large eggs
1 tsp vanilla extract
1/2 tsp grated orange zest, optional
2 tbs melted butter

Preparation:

Whisk the dry ingredients together in a large bowl until well combined.
In another bowl, whisk the eggs, and then whisk in the remaining wet ingredients.
Gradually pour the wet ingredients over the dry ingredients as you whisk them together until just combined. Do not over mix.
Bring a skillet to a medium-high heat. Lightly butter the pan and pour 1/4 cup of batter into the pan, rolling it around a bit if you like your pancakes on the thinner side. Allow the edges to brown lightly and then flip to cook the other side.

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