Multigrain Pancakes for the Holidays

With the kids home from school for the long holiday weekend, try making our new favorite breakfast at home one morning. These hearty flapjacks are nutty and delicious, full of whole grains that are sure to satisfy the whole family, but they won't weigh anyone down. These are also great for out-of-town guests looking to off-set the big turkey dinner.

Multigrain Pancakes made with Whole Grain Cereal

• 1/2 cup dry steel-cut oats or cracked multigrain cereal blend (We use a 6-grain blend from our local Co-op's bulk section)
• 3 cups water
• Multi-grain pancake batter (from 3/4 cup dry pre-made mix, prepared as directed. We use Arrowhead Mills)
• Canola or vegetable oil (spray)

Combine the dry grains with the water in a medium-sized pot. Bring to a boil and simmer, stirring occasionally, until the grains are tender-chewy, about 40 mins. Alternatively, cook the grains in a rice cooker! (Either way, this step can be done the night before or up to a couple days in advance, with the cooked grains stored in an airtight container in the fridge. If prepared in advance, microwave (or otherwise heat) the grains with some additional water and stir to loosen them before adding to the pancake batter.)

Prepare multigrain pancake batter as directed. With oatmeal or multigrain hot cereal in a thick but pourable state, add to the pancake batter, adding water if needed to achieve a slightly-thick pancake batter consistency.

Preheat a non-stick griddle pan over medium heat. Brush or spray lightly with canola or vegetable oil, then spoon the batter onto the pan. When bubbles form, flip the pancakes. When golden brown on both sides, serve with maple syrup or with a spread of all-fruit jam.

Leftover pancakes keep well in the fridge for up to 3 days and can be reheated back on a griddle pan or in the microwave.

*Variation: Should you have leftover cooked brown rice, quinoa, or other grain kickin' around in the fridge, use 1.5 cups of any cooked grain in place of the oatmeal/multigrain cereal. For brown rice and other larger whole grains, we like to dump them on a large cutting board and run our knife across them a few times to cut the whole grains into pieces before incorporating into pancakes.

Heart Healthy Hotcakes

Here's a nutritious twist on an all-time kid favorite: pancakes! These nutty, fluffy flapjacks might just become your household's Sunday morning favorite.

Buckwheat supplies magnesium, which is critical in bone growth and in the function of metabolism, nerves, bones and muscles. Buckwheat is also a great source of lysine, a building block of protein, which is particularly important in a vegetarian diet.

Be sure to sift the dry ingredients (to distribute the baking powder) to ensure that these wholesome hotcakes come out nice and fluffy. Serve these pancakes with warm applesauce or apple butter or any fruit in season.

• 1 cup buckwheat flour
• 1/3 cup whole wheat flour
• 1/3 cup all purpose flour
• 2 Tbs sugar
• 1 Tbs baking powder
• 1/2 tspn salt
• 2 large eggs, separated
• 2 Tbs melted butter or vegetable oil
• 1 cup milk (substitute soy or almond milk)
• 3/4 cup buttermilk or plain yogurt

In a large bowl sift together flours, sugar, baking powder and salt. Using an electric hand mixer, beat egg whites until stiff peaks form. In another bowl, beat egg yolks and butter/oil until light in color and thick like mayonnaise. Slowly whist in the milk and yogurt until foamy, a couple of minutes. Add milk mixture to flour mixture and stir prudently; but do not over-mix. Fold in egg whites just until the white streaks are mostly gone; a few small lumps are fine.

Heat a large skillet over medium heat until a few drops of water dance on its surface. Spray pan with non-stick spray and spoon the batter into the pan. Cook until bubbles form and pop, about 2 minutes. Carefully flip pancakes and cook until well colored on other side, another minute or two more.

Stir-ins: Add up to 1/2 cup of a cooked grain like quinoa, brown rice, steel-cut oatmeal or millet to the batter before folding in egg whites. Replace up to 1/2 cup of any flour(s) with an equal amount of cornmeal, rolled oats, oat bran or wheat bran in Step 1.