Teach Eat Love

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 pancakesĀ 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 flour
3/4 c. unbleached, unenriched all-purpose flour*
1/3 c. stone-ground cornmeal, organic if possible
1/4 c. old fashioned oats
2 tsp. baking powder
1 tsp. sea salt
2 eggs
2 c. milk (reduce to 1 3/4 c. if you aren't using chia)
4 T. unrefined coconut oil, melted
2 T. real maple syrup
2 large eggs
1-2 T. butter (or coconut oil) to cook
1/2 c. frozen (or fresh) blueberries, organic if possible
maple syrup and butter to serve

 

 

   

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