Whole Wheat Pancakes
How many times have you heard that breakfast is the most important meal of the day? Your body has been resting and rebuilding all night—it hasn’t had anything to eat for hours. Break the fast with good nutrition to fuel the start of your day. At least, that’s what my mom used to tell me. I remember it well because I heard it often. I didn’t want to eat breakfast.
Ever heard what goes around, comes around? My oldest is just like I was. Since he has become more intentionally physically active (football practice, and now light weight lifting), Jorryn eats better. I’ve found what works the best for a morning appetite is to cut off late-night snacking. Then, when I present breakfast food favorites (pancakes and yoghurt are at the top of the list in our house), everyone wants in on the action!
The Natural Foods Department at Kroger has become a favorite place for us to stock up on a wide variety of natural and organic items for breakfast and every meal. They have a nice, organized section with new, lower prices in that department that rival savings across their store. It makes it easy to find what you need quickly. A busy mom appreciates that!
You can find fitness bars and snacks as well as the more familiar refrigerated and frozen foods. If wheat, gluten and dairy are an issue for your family, Kroger has a growing selection of wheat-free, gluten-free and dairy-free products, too. I also appreciate the natural and organic health and beauty products they carry. After stocking up on groceries, it’s kind of a mama-reward to check out that section!
For a quick breakfast that satisfies, I top Noosa Yoghurt with Kashi Cereal. My guys like the yoghurt and the Kashi on their own, but think it’s a real treat to eat them together. That combo also makes a great snack later in the day. There are several varieties to choose from so each boy gets to have his favorite.
Some mornings aren’t as hectic and pancakes show up on the menu.
- 1 cup Silk Vanilla Almondmilk
- 1 tablespoon apple cider vinegar
- 1 cup whole wheat flour
- 2 teaspoons sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 2 tablespoons melted butter
- Combine Silk and vinegar; it will curdle (like buttermilk) while you mix the other ingredients.
- Turn on the stove burner to heat. On mine, I set it to just past medium.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk the egg, melted butter, vanilla and curdled milk.
- Add the wet ingredients to the dry ingredients and stir, but don’t over-stir. Lumps are good!
- Spray pan with coconut cooking spray (or your favorite cooking spray or use butter)
- Use small scoops of batter. Cook until you see little bubbles forming and then flip the pancakes and cook for a few more minutes, until a quick peek underneath shows golden brown.
This is a sponsored conversation written by me on behalf of WhiteWave Foods. The opinions and text are all mine.
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