Whole Grain Pancakes From Scratch

What Exactly Are Whole Grains, Whole grains are exactly what the name indicates. Any grain that still has all of its parts, such as the bran and germ, qualifies. Refined grains have these parts stripped away leaving only the endosperm. This part of the grain is no longer bound by the naturally occurring fiber and the result is a higher glycemic load. The health benefits of consuming whole grains are too numerous to list here.

A few of the top benefits include a reduced risk of heart disease, diabetes, stroke and certain cancers. The nutritional value provided by whole grains far surpasses that present in refined grains. Many people don't switch to whole grains because they are afraid they will no longer enjoy their favorite foods.

They expect whole grain products to be dry like cardboard and with a similar taste. Mass-produced foods are responsible for this reputation. Whole grains spoil more quickly than refined grain, leading food manufacturers to add more stabilizers and preservatives to whole grain products. Most grains actually have a slightly sweet, nutty flavor when they are fresh.

Utilized properly, they can add to your favorite recipes rather than detract. Since whole grain products are best freshly prepared most cooks think they are inconvenient for today's hectic lifestyles. That doesn't have to be true. Pre-heat a skillet or griddle over medium flame. Combine the flours, salt, baking powder, baking soda, nutmeg and cinnamon in the food processor work bowl.

Pulse until well combined. Set aside in a different bowl. Put the eggs, buttermilk, brown sugar and vanilla in the food processor work bowl. Process till well combined. While the food processor is running, drizzle the melted butter through the feed tube. Add half of the dry mixture, pulse till barely combined. Add the remaining dry mixture and pulse again till barely combined. Ladle onto a lightly oiled skillet or griddle.

Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip and cook on the other side for one minute. This pancake batter can be made ahead of time and stored in the refrigerator for up to 3 days, however the baking soda and baking powder will become less effective. This will result in a less fluffy yet still delicious pancake. You'll find this recipe along with many others HERE.

This giant baked German pancake is amazing! Puffy golden-brown and delicious, hot from the oven - that’s a perfect breakfast you’ve been waiting for! I love the idea of baked pancakes! You get delicious pancakes and you don’t have to slave standing over the stove to make them! This German baked pancake is the laziest way to make pancakes ever! You just mix the pancake batter in a bowl, pour into a baking dish and bake in the oven for 20 minutes.

When amazing golden-brown puffy baked pancake comes out of the oven, all you need to do is slice it into squares for multiple pancakes. Whoever invented the baked pancake concept is a genius! This amazing German baked pancake recipe uses the simplest ingredients: eggs, milk, flour, butter and sugar. Chances are you already have this stuff in your pantry and fridge! I also like to add vanilla, but if you don’t have it feel free to omit 🙂 For sprinkling on top, I use powdered sugar, but if all you have is regular granulated sugar, that will work too!

These oven pancakes are so budget-friendly, as all the ingredients are simple and cheap! You can double the recipe and bake it in two dishes on two oven racks at the same time and feed a crowd! When the baked pancake comes out of the oven so puffy and yummy looking, everyone will drool!

And when you sprinkle it with powdered sugar and toppings, it just looks super impressive, like the breakfast of kings! It’s so hard to believe how easy it is to make! You can really be creative with the topping for these German oven pancakes. On this picture I used chocolate chips, I also like to use fresh berries for topping - sliced strawberries are awesome!

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