Everyone Around the Table

As you have noted from previous posts, I believe it’s ok to be a little sneaky with food if it results in added nutrition in my family’s everyday favorites. While I’d prefer they say, “Please Mom, make some of your whole wheat bread and throw in some extra oat bran,” it won’t happen in my lifetime. So instead, I augment here, tweak there and they’re eating healthy without even realizing it.

Our weekend breakfasts are no exception. I have a great recipe for pancakes that is good on its own but beautifully adapts to some healthful changes. I happily share it with you, here. Feel free to sneak in your own healthy additions.

Edan Goode’s Secretly Healthy Pancakes
Makes 8-10 pancakes depending on the size

1 cup whole wheat flour
1/4 cup all purpose, unbleached white flour
1 egg
1/4 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
3/4 to 1 cup skim milk
3 TBS safflower or olive oil
2 TBS flax meal or oat bran
Fruit and nut mix-ins such as berries, banana slices, chopped pecans, walnuts or almonds.

Preheat a skillet over medium heat. Use a nonstick skillet or add a little butter. Combine all of the ingredients until smooth. Pour the batter into a measuring cup for ease of pouring. Or, use a gravy ladle to spoon up perfect portions. Place fruit and/or nuts on each pancake at this point while the top side is still wet. Don’t add them to the batter in the bowl because they’ll just sink to the bottom and won’t be evenly distributed.

When the edges begin to dry and harden, flip the pancakes. Cook the second side until it is golden brown. Keep the pancakes warm until the entire batch is done.  Sprinkle more fruit and/or nuts over the top of the pancakes.