This whole-grain pancakes recipe will tantalize your tastebuds
When people resist eating whole grains, one of the most common reasons they give is taste. We’ll give you that the flavor, texture and cooking times for whole grains are all different from that of refined grains. But there are ways around these complaints, and we can sum them up in one word: pancakes.
Whole-grain pancakes can be fluffy and tasty. They’re more filling than traditional pancakes and they have a lot more nutrients.
Whole-Grain Pancakes
1 cup whole-wheat flour
1/3 cup rolled oats
1/3 cup all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon cinnamon
1-1/2 cups soy milk
Mix the dry ingredients in a medium bowl. Add the soy milk and stir until the batter is smooth. Lightly spray a large non-stick skillet with cooking oil and heat it over medium-high heat. Spoon the batter into the skillet to form 3-inch pancakes. When the pancakes bubble, it’s time to turn them over. Cook the other side, then remove them from the pan. Repeat with remaining batter. Serve hot. Serves 4 (1 serving is 3 pancakes).
Nutrition analysis: 224 calories, 2 grams fat, 0 grams saturated fat, 0 grams trans fat, 2 milligrams cholesterol, 42 milligrams sodium, 44 grams carbohydrate, 5 grams dietary fiber, 5 grams sugar, 10 grams protein
