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Something to flip over!

© Leanne Ely

If you give a child a choice between pancakes and cereal, what do you suppose he'll choose? Shoot, if you give ANYONE the choice between pancakes and cereal, what do you suppose he'll choose? Everyone loves pancakes. There may be one or two dissenters out there, but this article is for your basic pancake fan.

Making good pancakes is really easy and fast and is quite healthy when you follow some basic Healthy-Foods principles. For starters, no Bisquick allowed. Secondly, let's beef up the fiber content a little and add some oats and other fiber-y whole grains. Third, let's make a whole bunch of these tasty pancakes and stick them in the freezer. Then the kids can heat up a quick snack all by themselves in the toaster! Or you can have them for breakfast again the next day.

Here is a couple of good pancake recipes (plus an easy-to-store mix) that will help you to break out of your cereal rut once and for all!

Please note: a couple of these ingredients--Rapadura and sucanat are evaporated sugar cane juice and are only available in health food stores. Whole wheat pastry flour is also in health food stores. Multigrain Pancake Mix

1/2 cup regular oats 2 cups whole wheat pastry flour (available in health food stores) 1/2 cup whole-wheat flour 1/2 cup cornmeal 1/4 cup unprocessed wheat bran 1/4 cup toasted wheat germ 1/4 cup sucanat or Rapadura (both available in health food stores) 2 teaspoons baking powder 1 1/2 teaspoons sea salt 1 teaspoon baking soda

Place oats in food processor, and process until smooth. Add remaining ingredients; process until smooth.

Makes 4 cups of dry mix.

Per serving: 77 Calories (kcal); 1g Total Fat; (6% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 209mg Sodium

Multigrain Pancakes (serves 6)

1 cup buttermilk 3 tablespoons safflower oil (or other expeller pressed oil) 2 egg whites -- lightly beaten 1 1/2 cup Multigrain Pancake Mix (see previous recipe)

Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir until smooth (batter will be slightly thick).

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 10 (4-inch) pancakes (serving size: 1 pancake)

Per serving: 250 Calories (kcal); 6g Total Fat; (20% calories from fat); 8g Protein; 43g Carbohydrate; 1mg Cholesterol; 581mg Sodium