{"id":3828,"date":"2016-04-24T18:22:32","date_gmt":"2016-04-24T18:22:32","guid":{"rendered":"http:\/\/www.yousaytomatocooking.com\/?post_type=recipe&p=3828"},"modified":"2022-11-14T11:57:12","modified_gmt":"2022-11-14T11:57:12","slug":"grain-packed-healthy-pancakes","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/grain-packed-healthy-pancakes\/","title":{"rendered":"grain packed healthy pancakes"},"content":{"rendered":"\n

Ask my American born 4 year old what he wants for breakfast and before you’ve even finished the question he’ll have told you. Pancakes. Always pancakes. I can’t always find the time in the morning to indulge him but when I do, these are the grain packed healthy pancakes I make.<\/p>\n\n\n\n

These are far from the boxed fluffy American pancakes many people are used to. The ones from the box, easy and nostalgic as they may be, have very little goodness in them. These fellas are jam packed with toothsome grains and will keep tummies fuller for longer. They are also a great way to clear out random almost empty packets of grains in your store cupboard – in fact that’s how I came up with the recipe.<\/p>\n\n\n\n

Many American pancake recipes use buttermilk, but because I don’t use buttermilk that often, I find myself with unused cartons of it. So I just use a mixture of yoghurt and milk in my pancakes instead and it has the same effect.<\/p>\n\n\n\n

This is a perfect weekend recipe and my children can make them without me. My ultimate aim is that before long they will be making me breakfast in bed so getting them involved with recipes like these is all part of my cunning plan (evil laugh).<\/p>\n\n\n\n

The addition of the cooked brown rice is the bit that may raise eyebrows but it gives a gorgeous texture to the pancakes. I keep a big bag of cooked brown rice in the freezer to speed up all manner of meals. It is a great habit to get into – just cook double the rice you need and freeze it after it has gone cool. The frozen rice can be thrown into pasta sauces for a quick faux-risotto. Read all about how to cook and store brown rice here<\/a>.<\/p>\n\n\n\n

If you want to be very fancy you could make a big batch of the dry mixture and then use that as your very own grain packed healthy pancake mix – just add a few scoops to the wet ingredients.<\/p>\n\n\n\n

I’ve given the measurements American style in cups and European style by weight. If you’re using scales you can just zero out after each ingredient is added to avoid dirtying loads of cups and measures.<\/p>\n\n\n\n

Any leftover batter will sit in the fridge for 3 days. That way you can be about 6 minutes away from a pancake whenever the mood takes you. I often cook a few extra pancakes, throw them in the freezer and then pop them in the toaster from frozen for an after school snack or a speedy breakfast.<\/p>\n\n\n\n

Active prep time: 5 minutes. Cooking time: 8 minutes per pan full<\/p>\n\n\n\n

Ingredients (makes 16-20 small grain packed healthy pancakes, enough for 4-6 people for breakfast): <\/h4>\n\n\n\n

Dry ingredients<\/span><\/p>\n\n\n\n