Multigrain Pancakes with Blueberries and Chia
So, this might seem like an odd thing to say considering the title of this post, but I have never really cared for multigrain/whole wheat/healthy pancakes or waffles. Even as a kid, I always thought, “What’s the point? Either eat real pancakes or don’t bother.”
While I do still love regular pancakes, I have come to realize that multigrain breakfast foods 1) don’t have to taste like and have the texture of cardboard and 2) keep me full feeling a whole lot longer than their refined flour counterparts. These pancakes are based on a pretty conventional “Four-Grain Flapjack” recipe from The Joy of Cooking, but I’ve made some changes by adding some seriously super foods: chia, blueberries, coconut oil, and real maple syrup instead of refined sugar. These pancakes are fluffy, flavorful, filling, and much healthier than the regular guys.
- 1 c. whole wheat flour3/4 c. unbleached, unenriched all-purpose flour*1/3 c. stone-ground cornmeal, organic if possible1/4 c. old fashioned oats2 tsp. baking powder1 tsp. sea salt2 T. chia seeds2 eggs2 c. milk (reduce to 1 3/4 c. if you aren't using chia)4 T. unrefined coconut oil, melted2 T. real maple syrup2 large eggs1-2 T. butter (or coconut oil) to cook1/2 c. frozen (or fresh) blueberries, organic if possiblemaple syrup and butter to serve
Leave a Comment
You must be logged in to post a comment.