Whole Grain Pancakes For Breakfast

Whole Grain Pancakes 

This morning I walked into the kitchen to see my wife Jean making pancakes. It was a bit of a surprise to see the griddle out in the morning and her pouring batter on it because we haven’t had pancakes in probably 2 years. Jean has been telling me for the last week or so that she’s been having a hankering (that’s how we speak in the south) for some pancakes and so this morning she decided to take care of it.

Fitting as close to hour healthy diet as possible, Jean whipped up a batter of freshly ground whole wheat flour, pumpkin seeds, flax seeds, cinnamon, sucanant, safflower oil and homemade rice milk and proceeded to cook away.

To make the pancakes as healthy as possible, we don’t use any butter and use 100% pure maple syrup. The brand we use is SpringTree All Natural Maple Syrup. We also had some nice fresh orange wedges to compliment the pancakes.

We usually try to eat a mostly raw diet so the pancakes were a nice treat and a diversion from my usual breakfast of homemade granola with strawberries and homemade almond milk.

It was a great way to start the blogging day.


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2 Responses to “Whole Grain Pancakes For Breakfast”

  1. Just because John Chow writes posts about what he’s eating doesn’t mean that you (or anybody else) should.

  2. It’s a play on Chow’s fine dining. I usually try to post about healthy food and if you write about what you ate at a restaurant you can write that off.

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