Just about everyone is trying to be a little more health conscious these days. One of the best and easiest ways to help your family get all the nutrients they need from their meals is to make the switch to cooking and baking with whole wheat flour. In its natural form, wheat has all kinds of nutrients including dietary fiber and magnesium. However, the process that average flour is put through before it gets to your grocery store removes close to half of the nutrients from the flour! Whole wheat flour doesn’t go through these processes and so retains most of its nutritional content.
It may sound daunting to switch to using whole wheat flour, but it’s easier than you may think and oh so tasty! Since breakfast is the most important meal of the day, start your family’s day off right with some whole wheat pancakes! We’ve included a recipe for some fantastic blueberry pancakes that will give your family that nutritional boost they need first thing in the morning.
Ingredients:
1 1/4 cup whole wheat flour
1 cup milk
2 teaspoons baking powder
1 egg
1/2 cup fresh blueberries
1/2 teaspoon salt
1 tablespoon erythritol sweetener
After combining the whole wheat flour and baking powder in one bowl, beat the eggs, milk, salt and erythritol sweetener all together in another bowl. Stir in the flour mixture a little at a time until it’s well moistened, then fold in your blueberries. Heat your skillet and either melt a little butter in the bottom or coat the bottom with non-stick cooking spray. Once the skillet is nice and hot, pour the batter in about a 1/4 cup at a time and cook for about a minute and a half or until you see tiny bubbles all through the batter. Flip that flapjack and cook until both sides are golden brown. Serve with syrup or, to be on the healthy side, a little bit of sugar-free jelly.