Just a heads up….if you’ve already had breakfast this morning, this is one that you’ll want to file away under “make these soon!”

Since being married, there have been a few things that I have made in the kitchen that I never envisioned myself making often, if at all, that have become like second nature to fix. One of them is coleslaw – Randall could eat it daily if I would make it. The other is pancakes. When I was growing up, I always thought it was so cool when my Mom would make pancakes for dinner, although the times were rare. Even more rare was having them for weekend breakfasts.  Little did I know I would marry a man who could eat them for every meal if I made them for him, and then have a child who would inherit his father’s pancake gene.

I’ve made all kinds of pancakes over these last few years, but I have been wanting to experiment with more grains, so when I decided to make pancakes for dinner the other night, it just presented me with the perfect opportunity.

I was very scared that the pancakes would be heavy, because I remembered how dense they were when I made whole wheat ones before. These were surprisingly light and absolutely delicious. I think between the egg white and the skim milk, it really lightened them up.

They had a great texture and deep nutty flavor to them. Even Daniel, who typically will eat one pancake, ate two, then told me that I was the best pancake cooker in the world and he wanted them for breakfast every day. I’d say that was a winning vote from quite the little charmer.

One of the things that I noticed was that they filled you up without stuffing you and they really stuck with you, keeping you full for hours. If you have access to these flours/meals, I do hope that you’ll try these – they’re  a great way to start off a day!