The first time I made pumpkin pancakes was a few years ago, when fueled by a desire to have our own garden in Southern California, we planted pumpkin seeds that were given to us by a good friend.
Multigrain & Whole Grain
Seven years ago, our family made an investment in a grain mill. Since then, I’ve been on a mission to find the perfect grain combinations for various baked goods. Different grains have very diverse qualities, flavors, and benefits. I’m thrilled to share what I’ve learned so far, through much trial and error, and my hope…
Double chocolate multigrain pancakes are a chocolate lovers’ dream breakfast. My boys can eat them all throughout the day, even just as a snack.
“100% of the original kernel- all of the bran, germ, and endosperm- must be present to qualify as a whole grain.” -Whole Grains Council
I love the irresistible way blueberries pop in my mouth. Warm pancakes fresh from the griddle, with blueberries inside brings the experience to a whole new level
This recipe was born out of a desire to combine two of our favorite breakfast foods: eggs and pancakes. A wonderful combination of sweet and savory married together into one delicious pancake.
One of the easiest recipes to make gluten-free is multi-grain pancakes. Did you know most grains are naturally gluten-free? That means there are many to choose from and different combinations work out great!
Pancakes or “Oladiki” as I grew up knowing them are very similar except for the traditional leavening used in Russian “Oladiki,” which is baking soda and a cultured dairy product like yogurt or kefir instead of milk. The result is something that looks like a pancake, but smaller and fluffier!