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My family loves pancakes. Being a dietitian, I feel badly serving them white flour pancakes devoid of nutrition. I’ve experimented with various whole grain recipes over the years but the end result were hard, compact pancakes. I’ve discovered Bob’s Red Mill 10 Grain Pancakes and they are light and fluffy, delicious and nutritious.
To get my complete step-by-step tutorial on how to make the most amazing fluffy pancakes see this blog on how to make perfect whole grain pancakes
One serving contains 45 grams of whole grains. 48 grams is the recommended amount to eat daily. So one serving satisfies a whole day’s requirement.
How do I know that there are 45 grams in one serving? Look at the front of the label at the top. See that yellow “stamp”? That’s a label that tells you how many grams of whole grains are in a product. For more on that see this blog post on how to spot real whole grain products.
These pancakes are high in sodium so I suggest not serving the pancakes with bacon or ham since those are high sodium foods. Better to serve with fruit since eating more fruit has been proven to help lower blood pressure because fruit is full of vitamins, minerals, fiber and potassium, which helps to balance out the negative effects of salt. This has a direct effect on your blood pressure, helping to lower it.
To increase the protein, I double the amount of eggs added to the mix. And to add fiber and antioxidants, I sprinkle frozen blueberries on top of the batter after I have ladled it into the pan. They miraculously thaw by the time the pancake is done. Top with a small amount of organic maple syrup, serve with some heart-healthy fruit and you have a delicious and nutritious breakfast.