I figured for every 250756 recipe I post. I’ll post 1 healthy recipe. So…here you go! Healthy four grain pancakes! Woohoo! They sound delicious….right? Well, they are!
I found this recipe in the Joy of Cooking cookbook (get it here). It’s pretty much my housewife bible. If I’m not sure of something or I have any questions, I look to the book for answers. I always find them. Anyway, my kids are really into pancakes and cry their eyes out if I don’t give them “cake” for breakfast. I wanted to give them something healthier so I decided to try these and they loved them! I left them on the stove to cool before freezing them and they stole a few when I wasn’t looking. When reheating, I just throw a couple at a time in the microwave for 45 seconds or until heated through. The honey in these keeps them super moist even after they’ve been frozen which makes them perfect for big batch cooking and freezing. I’m all about convenience.
Serve these hot with maple syrup (and maybe some “healthy” butter).
- 1 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/3 cup cornmeal
- 1/4 cup old fashioned oats
- 2 Tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 3/4 cups milk
- 4 Tbsp butter, melted
- 1/4 cup honey
- 3 eggs
- maple syrup for serving
- Preheat griddle to about 350°. In a large bowl, whisk together flours, cornmeal, oats, sugar, baking powder, salt, baking soda, cinnamon and nutmeg.
- In another bowl, whisk together milk, butter, honey and eggs. Pour over dry ingredients and whisk until just combined.
- Spoon 1/4 cup of batter onto hot griddle for each pancake. Cook until tops are spotted with bubbles and some begin popping. Flip and cook until underside is lightly browned. Serve with maple syrup.
Share this:
