Whole Grain Berry Pancakes
1 Corinthians 10:31 “So, whether you eat or drink, or whatever you do, do all to the glory of God.”
This page on my blog will be devoted to some of my favorite recipes, foods, meals and related stories. The majority of this blog deals with the news, history, theology and the church. So I thought it needed to be spiced up! I am going to try to limit myself to one recipe per week.
Favorite recipes listed below for 1) Cabbage Rolls; 2) Captain Ahab’s Tuna Salad Sandwiches; 3) Dawn’s Hoppin’ John; 4) Bryan’s Hot Cajun Guacamole; 5) Super Spanish Rice; 6) Scrambled Eggs Deluxe; 7) Hot Potato Salad; Grilled Jalapeno Burgers; 9) Frozen Waffles Quick Breakfast Boost; 10) World Class Spaghetti Sauce; 11) Dawn’s Lentil Soup and more to come like Old Fashioned Beans and Cornbread, Southwestern Chicken Stew, Taco Soup and more…
WHOLE GRAIN BERRY PANCAKES
Saturday, June 28, 2008–Alright, here is a recipe that does not have garlic in it! (Although I might consider working up some kind of garlic pancakes later). Seriously, this is a fantastic batch of pancakes that is a bit more healthy than the basic pancake mixes you buy in the store. Dawn and I used to make pancakes a lot when the kids were young, but for whatever reason we have not made pancakes much in recent years. When we go out to eat for breakfast at Denny’s or IHOP or the Ol’ South Pancake House in Fort Worth, I would frequently get some kind of harvest grain pancakes, and they are wonderful at any of the restaurants mentioned. But this recipe emphasizes 3 things: 1)whole grains, 2)nuts, and 3)berries. When I give the recipe I will give the amounts for the small batch, but today I multipied it by 3 since Luke is home from the Army and I wanted enough pancakes to freeze some for the rest of the month.
6 tablespoons of Organic coconut oil (for the benefits of coconut oil, read the links below)
2 1/2 cups of milk (you may need to add a bit more milk)
1/2 cup Whole Wheat Flour
1/2 cup Barley Flour
1/2 cup Rye Flour
1/2 cup Flax Meal
1 cup Oatmeal
1/2 cup Oat Bran
1/4 cup Wheat Germ
3 Tblsp Brown Sugar
9 Tspns Baking Powder
1 1/2 Tspns Sea Salt
1 Tblspn cinnamon
1 to 1 1/2 cups of Blueberries or Raspberries or a mixture
1/2 cup coconut
1 to 1 1/2 cups of Walnuts or Pecans or a mix (with the berries and nuts I just make sure each pancake has 5-6 berries and 5-6 good chunks of nuts each).
Mix the eggs, oil and milk in one container and the dry stuff in another, then combine them and stir until well mixed. Add the nuts but the berries you can add separately to each pancake as it cooks to ensure an even distribution or you can go ahead and add to the mix and stir. This way makes the whole batch all blue which some folks may not appreciate. I do it both ways and get good results.
Pour the mix onto the griddle in the size that you like best. Some folks like 4″ pancakes but we like bigger pancakes. My griddle is set on 375 degrees and it just takes about 4-5 minutes per pancake with a flip somewhere in the middle. If your pancakes are thicker it may take longer.
I top with either Vermont Maid or Log Cabin syrup but I will sometimes splurge and buy some genuine maple syrup even though it is quite expensive. I do not add butter or margerine to my pancakes but Dawn does. Sometimes I use Grandma’s Molasses on pancakes too. This recipe works for making waffles too, but you have to watch waffles a bit more closely or they will burn . With waffles I wil sometimes top with a honey and peanut butter mix.
Now, as for the coconut oil, I know it is a saturated fat, but a lot of the more recent research is showing that it is a different kind of fat that is actually good for you. therefore, I am starting to use coconut oil and coconut in more things. I still use extra virgin olive oil for most things, but the coconut oil I think wil add something positive to my diet.