whole grain pancakes - Mothering Forums

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#1 of 21 Old 12-31-2002, 11:17 AM - Thread Starter
 
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Does anyone have a recipe for whole grain pancakes that doesn't taste like dirt(all the mixes we've tried do taste like dirt)?
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#2 of 21 Old 12-31-2002, 11:56 AM
 
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AWESOME recipe from my pal Andrea. She puts her toddler up on the counter every morning and makes this batter with his help. Tastes like banana bread.

Whole wheat banana pancakes.

Dry ingredients
1 1/2 C. whole wheat pastry flour
1/2 tsp salt
1 3/4 baking powder

Wet ingredients
2 very ripe bananas, mashed
2 eggs (1 egg works too)
3 TBS canola oil (or melted butter)
1/3 C apple juice concentrate
1 tsp vanilla
1 C milk (or more if too thick)

Quickly stir together wet and dry ingredients
cook over low heat until deep brown.
especially good with yogurt and applesauce on top.
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#3 of 21 Old 12-31-2002, 12:22 PM
 
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I buy the Buttermilk Pancake mix by Arrowhead mills, and add a scoop of honey-toasted wheat germ. Also, with all the Arrowhead mills mixes, they DO taste like plaster if you follow the directions. I mix with 1/2 milk and 1/2 water and add about half again as much than they call for. Then add sprinkles. Yum. Makes them fluffy, and slightly sweet. You can also add a dash of vanilla and a little egg white to some of those mixes.

Basically I buy the mixes, and doctor the heck out of them until they taste good.
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#4 of 21 Old 12-31-2002, 02:14 PM
 
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I like Bob's red mill flours. I haven't made the pancake recipe, but I have liked the 2-3 other recipes that I've tried.
Here's his recipes:
http://www.bobsredmill.com/recipe/in...nt.php?pid=424
I usually taste the batter and add more sugar to it, though.

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#5 of 21 Old 12-31-2002, 07:29 PM
 
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I use the whole wheat pancake recipe in the New Laurel's Kitchen. If I remember, I'll post it for you. My dh, who is not a pancake eater, absolutely loves them. They are really good plain or with blueberries.
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#6 of 21 Old 01-02-2003, 08:38 PM
 
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Here's the easy recipe from my new book. We make these two or three times a week because I buy 25 pounds of rolled oats at a time. I like the fact, I grind them up fresh so they don't loose so many nutrients like packaged mixes. They're sugar-free, wheat-free, and the nuts (optional) add calcium and iron.

1 3/4 cups rolled oats
1/4 cup almonds (opt.)
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 eggs
1 1/4 cups milk (dairy, soy, or rice)
1 apple grated

Grind oats and nuts to powder in blender or food processor. Pour into large mixing bowl with baking powder and cinnamon.
Beat eggs and milk together. Add to oats and add apple. (you can grate the apple in your food processor for speed). Mix. Let sit 5 minutes while you heat the griddle. Add extra milk or water if batter is too thick.

Makes 12 pancakes

Cathe Olson, author The Vegetarian Mother's Cookbook, Simply Natural Baby Food, and LIck It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.  
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#7 of 21 Old 01-03-2003, 01:34 AM
 
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I also make the Old Fashioned Pancakes from Laurel's Kitchen. If you make the buttermilk version (using buttermilk instead of milk, and baking soda instead of baking powder) it is especially good. The regular ones are really good too. My whole familiy likes these, no one complains they taste "wheat-y".
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#8 of 21 Old 01-04-2003, 02:48 AM
 
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I substituted about 3/4 of the flour from the Betty Crocker recipe with ground quinoa (ground it into flour with my food processor). They had a really nice texture. My toddler really liked them.

peace, Beth
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#9 of 21 Old 01-04-2003, 01:01 PM
 
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Whole wheat PASTRY flour is the secret, in my experience, to light, fluffy whole grain pancakes. I just use a regular recipe and substitue ww pastry flour for white, or a combo of ww with a little cornmeal and spelt, in equal amounts to the white. Using buttermilk or a combo of milk and yogurt works well too. Darn, now I want pancakes and we're outta maple syrup!
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#10 of 21 Old 01-07-2003, 05:59 AM
 
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Quote:
Originally posted by boobykinmamma
Whole wheat PASTRY flour is the secret, in my experience, to light, fluffy whole grain pancakes.
Hmmm....perhaps this is the reason my pancakes are always rock-like. I think I've been using regular whole wheat flour.
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#11 of 21 Old 01-07-2003, 10:37 PM
 
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Ditto to the whole wheat pastry flour! It really makes a difference. I use it for everything. It makes a very nice soft bread also.

namaste,
b
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#12 of 21 Old 01-08-2003, 02:01 PM
 
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Just make sure you don't use pastry flour for yeast breads- they won't rise (not enough gluten).

Cathe Olson, author The Vegetarian Mother's Cookbook, Simply Natural Baby Food, and LIck It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.  
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#13 of 21 Old 01-15-2003, 06:17 PM - Thread Starter
 
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Thanks everyone for your help. We're working on trying some of the recipes. So far, we've used Heather's a few times (with the bananas). Also, I ordered the New Laurel's Kitchen cookbook but can't find a whole wheat pancake recipe but will keep on looking. Thanks
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#14 of 21 Old 01-16-2003, 08:25 PM
 
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Bob's Red Mill 10 Grain Waffle and Pancake Mix make the best pancakes dh and I have ever eaten!
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#15 of 21 Old 01-18-2003, 01:38 AM
 
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Do these recipes work for waffles too?

Waffles are our lazy breakfast-in-the-car-on-the-way-to-someplace food. Frozen waffles are my friend.

I tried making and freezing whole grain waffles from mixes or the LLL "Whole Foods for the Whole Family" cookbook and I decided that maybe waffles just don't taste good without hydrogonated fats...

More advice about waffles, please.
Thanks
Kathleen
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#16 of 21 Old 01-18-2003, 12:06 PM
 
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Kathleen,
Bob's Red Mill 10 grain Pancake mix and the Buttermilk mix both have recipes on the bag for waffles too. I believe it includes just the mix, milk or water, eggs, and vegetable oil.
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#17 of 21 Old 01-20-2003, 04:53 PM
 
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I know it sounds really fussy, but if you're not vegan, try separating the eggs and whipping up the eggwhites, and then folding them into the batter at the end. This makes really light, fluffy pancakes. I have a copper bowl & use a whisk -- it only takes a minute or two (something about the copper reacts with the eggwhites & makes them whip up faster). Seriously, I swear by this!!
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#18 of 21 Old 01-20-2003, 09:21 PM
 
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Hilary, I made the Whole wheat banana pancakes this morning-- YUM!!!! First time not using a mix and they were fantastic! Thanks!
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#19 of 21 Old 01-21-2003, 03:10 PM
 
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I also wanted to add that the Whoel Wheat banana pancakes recipe posted by Hilary freeze really well! I cooled them completely the wrapped in wax paper ( a piece between each pancake). Today I decided to heat on up in the toaster oven and it was great! So sweet it doesn't even need syrup or butter! MMM!
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#20 of 21 Old 01-23-2003, 03:50 PM
 
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Those Banana Pancakes sound great!

Here is the recipe I use... they are so moist and delicious. Another great thing is that b/c there are only 5 ingredients I never have to look up the recipe!

2 cups buttermilk
1 cup whole wheat flour
1 egg
1 teaspoon baking soda
1/2 teaspoon salt

Enjoy!
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#21 of 21 Old 01-23-2003, 08:40 PM
 
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I'm going to repeat, ww PASTRY flour. We use it for all our baking that doesn't use yeast. Joy of Cooking has a great waffle recipe and when "white flour" folks eat our waffles or pancakes they never notice the difference.

Now I'm off to the freezer to toast up a waffle for snack...
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