Let’s do some simple word association here.
When I say “Multigrain pancakes” you say…
Eggs Benedict with fresh avocado and a side of bacon?
You get my point. Nobody’s mouth waters when I say “multigrain pancakes.” But after watching Forks Over Knives and reading the corresponding books we have been convinced to make some long term lifestyle changes as it relates to what we consume. One of those changes is staying away from refined and enriched flours and grain and replacing them with whole wheat and whole grains. Saturday mornings in the Cochrane house usually involves daddy making pancakes (the out-of-the-box kind that only involves one step – adding water!). Time to put our money…er…whole grains where our mouth is right?
Today daddy whipped up some of the yummiest and most filling pancakes I have ever had. Before this starts to sound like a poor attempt at a food blog here’s the deal, I could care less about making pancakes, per se, what I was looking forward to was the chance to (irritate my family) by making a photo shoot out of breakfast. Haha It’s a yucky, cloudy overcast day here today but I wanted to experiment with photographing a backlit pour shot! I waited until after breakfast to avoid the eye rolls as everyone waits for mom to get the shot. But here she is! Oh, and the recipe is below…and it is legitimately absolutely delicious!
“Makes about 12 pancakes You might think it’s difficult to get light and fluffy whole-grain pancakes, let alone without adding oil to the batter. I am happy to be the one to tell you that it’s actually as easy as making this recipe!” -DS
1 1 / 2 cups whole wheat pastry flour
1 / 4 cup cornmeal or other whole-grain flour
1 / 4 cup rolled oats
1 tablespoon aluminum-free baking powder
1 / 2 teaspoon sea salt
1 / 4 teaspoon ground cinnamon
1 / 8 teaspoon freshly grated nutmeg
1 3 / 4 cups unsweetened, unflavored plant milk
1 / 2 cup unsweetened applesauce
2 tablespoons pure maple syrup, plus more for serving, if desired
1 cup fresh blueberries, raspberries, or sliced strawberries, for serving Apple butter, for serving (optional)
1. Preheat the oven to 200°F.
2. In a large bowl, whisk together the flour, cornmeal, oats, baking powder, salt, cinnamon, and nutmeg until well combined. Make a well in the center of the flour mixture and add the plant milk, applesauce, and maple syrup. Gently fold the ingredients together just until incorporated. Do not overmix; the batter will be lumpy.
3. Heat a griddle or large nonstick pan over medium heat until a few droplets of water dropped in the pan jump and sizzle.
4. Spoon 1 / 3 cup batter for each pancake onto the pan until no more will fit. Cook 3 to 4 minutes until the edges look dry and the bottoms are crisp and lightly browned. Using a spatula, turn the pancakes over and cook for 2 to 3 minutes more. Transfer the pancakes to a heatproof platter and place in the oven to keep warm. Repeat with the remaining batter.
5. Serve the pancakes topped with fruit and a little maple syrup or apple butter.
And just for fun – Here is the “before” pick of the actual set up for the shot that I shared on my IG feed. This is the magic of food photography – you really can do it anywhere! Its pretty freeing to work in such a small space compared to the larger overhead sets that I am used to with my commercial work!