Whole wheat pancakes?
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| Sun, 05-21-2006 - 4:47pm |
I haven't actually started Phase 2 yet, but I have been researching ahead in anticipation. I am doing a 3rd week of Phase 1 because there were things I had not realized and done improperly (thank you to this board for great insight, I have passed this link on to friends who are also doing the beach!!!).
I do have to say I am excited and scared as heck to add back in whole grains. I have always loved whole wheat pancakes and generally use the Carey's sugar free syrup and top them with fresh or frozen blueberries. This is on of my most favorite things for breakfast and it seems I can have them again in phase 2, but it is kinda scary!
I buy the Aunt Jamima's whole wheat pancakes. When I reaized that whole wheat was acceptable I checked the ingredients and it includes brown sugar and sugar. Is there another acceptable brand?
Rachel

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I generally do them just like the directions. Sometimes I add vanilla or cinnamon, but not always. We never found them to be bland and really like the flavor. The only problem I have with them is that they aren't as light and fluffy as "white" pancakes and can be a little dry. So generally I whip my eggs for quite awhile in my KitchenAid (like 10min) til they are really light before folding them into the rest of the batter to add some lightness/fluffiness.
We generally serve them with some Smart Balance, sf syrup or a homemade berry syrup - so it would be hard for them to be bland with all that on them!
spring06sig2
I did notice they were alot "heavier"...I'll try that with the eggs next time
You can also separate the eggs and whip just the whites and put the yolks in and then fold the whites into the mix. I also sometimes use soda water (sparkling water) with my mixes to get more fluff. It is really fun to use berry flavors in the mixes :)
Kim
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