Whole Grain Pancakes And Waffles Food

WHOLE GRAIN PANCAKES AND WAFFLES

Steps:

• 1. Combine all dry ingredients.
• 2. Add the remaining ingredients & let sit a few minutes for the oats & flour to absorb some of the liquid.
• 3. Prepare as you would pancakes using a 1/4 cup measuring cup to measure out batter. This should make about 12 6" pancakes.
• 4. About 80 calories per pancake & about 18 grams carbohydrate
• 5. This mix can also be used to make waffles.
• 6. To make cookies add to the dry ingredients: 2/3 cup brown sugar, 2 tsp cinnamon, 2/3 cup raisins or chocolate chips, 1/2 cup applesauce, 2 eggs & 1 tsp vanilla. Mix & drop onto greased baking sheet & bake for about 12 minutes at 350'
• 7. FOR THE LARGE BATCH: COMBINE ALL INGREDIENTS, STORE IN A GALLON SIZE JAR OR CONTAINER. USE 2 CUPS MIX, 2 CUPS MILK, 2 EGGS & 1/4 CUP MELTED BUTTER, OIL OR APPLESAUCE & PREPARE AS PANCAKES

HEALTHY SOURDOUGH WHOLE GRAIN WAFFLES AND PANCAKES

Steps:

• In a large bowl, stir together the starter, flours and water (or milk).
• Cover bowl with plastic wrap and let it rest one to twelve hours. I usually mix it the night before.
• In the morning while you're waiting for the waffle iron or pancake pan to heat up, mix the egg, oil, and salt into the flour mixture. Just before cooking, stir in the baking soda.
• Using a quarter or half cup measuring cup ladle the batter onto the hot pan. For waffles cook according to the waffle iron directions, usually around 5 minutes, for pancakes flip when the edges start to bubble and the surface loses it's gloss.
• Notes- You can use your choice of whole grains. I like rice flour, available at Whole Foods or health food stores. It adds a light crunchy texture to waffles. I've also used quinoa, barley, spelt, and coconut flours with great success. (If you use half cornmeal it makes a most excellent supper when topped with chili or beans n cheese!).
• This recipe doubles or triples beautifully if you're feeding a crowd.
• This recipe doesn't call for sugar, as I've found that using sugar in waffles makes them stick to the waffle iron. Without sugar they never stick (no need to grease the iron) and with the sweet flavor of whole grains you truly won't miss it. For pancakes you can add a tablespoon or two of sugar if you must.
• A teaspoon of vanilla in the batter makes them smell terrific as they bake but we don't notice much difference in the taste, so I save that for company :).
• I love my Hamilton Beach Flip 'n Fluff ($19 on amazon) and it makes 9 4" waffles with this recipe.

WHOLE GRAIN WAFFLES

Steps:

• In a large bowl whisk together the eggs, milk, oil, applesauce and vanilla.
• In a separate bowl mix whole wheat pasty flour, ground flax seed, wheat germ, all-purpose flour, baking powder, sugar and salt.
• Mix dry mix into wet ingredients, mix until batter is smooth.
• Preheat waffle iron and brush with oil (don't use cooking spray).
• Pour 1 cup of batter onto waffle iron and cook until crisp and golden brown (follow manufacturers instructions on length of cooking time).

FOUR GRAIN PANCAKES OR WAFFLES

Steps:

• Combine dry ingredients.
• Stir in wet ingredients, mixing well.
• Cook either as pancakes or waffles.

WHOLE GRAIN PANCAKE MIX AND PANCAKES

Steps:

• WHOLE GRAIN MIX:.
• Combine all the ingredients in a large bowl; mix well.
• Store in an airtight container (makes 13 cups).
• PANCAKES:.
• Combine the skim milk, honey, oil, and egg in a mixing bowl.
• Add grain mixture, stirring until mixed; the batter will be a little lumpy.
• Pour 1/4 cup of the batter for each pancake onto a hot, lightly greased griddle.
• Bake till bubbles appear on the surface and the underside is golden borwn.
• Turn pancakes over and bake again till golden brown.