Sunday, June 6, 2010

A White Flour Weekend led to this High Fiber, Whole Grain Breakfast

Please read the note about my new blog schedule at the end of this post...

We had a weekend that was full of barbecues, brownies, cupcakes, other words, lots of white flour. Because I didn't make the food, I had no control over whether or not it was cooked with whole wheat. This does not work so well for my kids. Let's just say they had a few "issues" and actually said, "Mom, we need more whole wheat." I'm not kidding about that either. Knowing they were having some problems...I decided to throw some flax into their breakfast. Since 2 T of ground flax has 4 grams of fiber...I used 1/4 C in the pancakes AND sprinkled a little on top...which allowed them to receive the benefits of FRESH flax, without knowing it was there. Anyway, I know this is another pancake recipe, but I really LOVE to start my kids out with a healthy, high-fiber breakfast. This week, I'm going to teach you how to make Bulgar wheat and another little trick Iuse that allows me to add wheat to almost anything...oh, if you don't have barley, you can use all whole wheat. These have very little oil because the flaxseed is very oily. has omega 3 fatty acids...we love flax!!!

Whole Wheat, Barley, Flax Pancakes

1 ¼-1 ½ C whole wheat/barley blend (grind 1 C wheat and ¾ C barley together to make blend)
¼ C ground flax
1 T baking powder
½ tsp. salt
3 T brown sugar
1 T oil
1 ¼ C milk (soy milk works, too)
2 eggs, separated (or you can use egg replacement)

Make barley/wheat blend. Add 1 ¼ C blended flour (if you want thin pancakes) and 1 ½ C blended flour if you want thicker pancakes. We like them a little thickher. Grind flax in a coffee grinder. Add ¼ C to the flour, reserve any leftover flax for later. Add baking powder and salt and stir. In a separate bowl, mix brown sugar, oil and milk. Separate eggs and add yolks to wet ingredients and put whites in a separate bowl. Beat the whites to soft peaks. Mix wet ingredients (yolks, oil, milk and sugar). Stir wet ingredients into dry ingredients. Fold in beaten egg whites. Bake on a greased, hot griddle. Makes about 12 pancakes.

Note: I like to put a little bit of syrup on the pancakes, and then sprinkle leftover flax on the pancakes. This gives you fresh flax and allows it to stick on the surface of the pancake. For my kids, I then put a little more syrup on top and cut the pancakes…they LOVE these!!! They ate ALL TWELVE PANCAKES...and they are LITTLE kids...not teenagers!!!

By the way, this will be my last post on a weekend. From now on, I will be taking off on Saturday and Sunday and will continue blogging Monday through Friday. Although I love blogging, it has started to feel a bit like a job and I believe that Sunday is a day of rest, so I no longer feel right about blogging on Sunday. So, from now on, we can all take the weekend off and start fresh for another week of whole grain baking!!!

1 comment:

  1. I ate these yesterday and they were delicious! I didn't expect them to be as good as they were, perhaps because they are so-o-o-o-o-o healthy. I don't like to eat things that TASTE healthy, which is why I love this blog AND this recipe!