Healthy Whole Grain Power Pancakes
by Susan Arruda – Great for Breakfast!
YIELD: 6 servings
1 cup whole wheat flour
½ cup oat bran
¼ cup ground flax seeds
1 tsp. baking powder
½ tsp. baking soda
1 cup milk soured with 1 tsp. vinegar (or kefir or buttermilk)
½ cup Greek yogurt
½ tsp. pure vanilla extract
1 tbsp. high oleic oil (I used grapeseed)
Preheat a pan or electric griddle to medium-high heat.
Combine dry ingredients in a bowl. Combine the milk in a measuring cup with the vinegar and Greek yogurt. Beat the egg with the vanilla and oil together and add to the milk mixture. Add the liquid ingredients to the dry and mix using a large spoon or spatula and combine until moistened being careful not to over mix.
Drizzle or spray pan lightly with oil.
Spoon approx. 2 tbsp. of batter onto hot pan or griddle aiming for compact disc size, about 5 inch diameter circles. Cook until underside is lightly brown and bubbles start to form and pop along edges of the batter. Flip pancakes and cook until other side is lightly browned, approx. 2-3 minutes. Please note: As you cook the pancakes, you may have to add additional milk to keep the batter from becoming too thick.
Drizzle pancakes with pure maple syrup and enjoy!
Singing the praises of MAPLE SYRUP! Scientist have recently discovered that pure maple syrup contains 54 compounds beneficial to health, and many of those compounds contain antioxidant and anti-inflammatory properties similar to those found in berries, tea and flaxseed. Choose pure, organic maple syrup and steer clear of imitations containing HFCS/high fructose corn syrup.