"Souped Up" Hearty Multi Grain Pancakes

My family loves hot pancakes for breakfast, however I'm not a fan of premade "just add water" pancake mixes. I like the fluffy thick made from scratch pancakes - but they are a tougher sale at my house as time is a commodity in the mornings.

So, I've come to a compromise - we use the mix, but I get to add "healthy things" to the pancakes, and to make up for it, I'll usually throw in some blueberries or chocolate chips to make sure the kids will actually eat them.  It's a vicious cycle.

I'm on a huge omega 3 oils kick right now, and anywhere I can throw them in, they are included. These are full of protien, and fiber, and the omega 3 oils - so they are healthy, and they fill you up and keep you going.   I've also been adding freshly grated and toasted coconut to everything.  As in, I use my machete to break it open, and then put it into the food processor to shred, then toast in the oven.  It isn't sweet, but I feel like it is important and it isn't noticeable.   

1 Tablespoon amaranth seeds - lightly toasted or popped 

2 Tablespoons flax seed

2 Tablespoons chia seed

1 Tablespoon natural coconut - shredded and toasted (unsweetened)

1/4 cup oats

1 teaspoon cinnamon

dash of nutmeg

dash of cardamom

Mix ingredients together, then add 2 cups of pancake mix, and water to reach desired consistency.  Allow to sit for a few minutes so that the oats soften, and the flax and chia will begin to thicken.    

Stir, then pour onto hot griddle, and add berries or chocolate chips if desired.  Turn once bubbles appear and begin to pop. Serve immediately, with a pat of butter, and 100% maple syrup or my Blueberry Syrup.
 

  

Multi-Grain Honey Whole Wheat Bread

I love to make whole wheat bread.  I'm a 'grind the wheat to make her bread' kind of gal.

For years, I've relied on my trusty "Fool Proof Whole Wheat Bread" recipe, and haven't been let down.  

As I was making it today though, I thought I'd add a few more ingredients, to make it more of a multi-grain whole wheat bread, and I substituted coconut oil for the olive oil.  I was surprised at how much lighter and softer this came out, and my family might have even loved it a bit more than my standard recipe.  

  This recipe takes 2 hours from start to finish, with 30 active minutes 

5 ½ cups warm water

2 1/4 T. dry yeast

2 T. salt

1 cup oil (olive or coconut)

2/3 cup honey

8 cups whole kernel wheat

3 Tablespoons chia

2 Tablespoons flax seed

3/4 cup oats

Combine 5 ½ cups warm water, yeast, salt, oil, and honey in Bosch or large mixer bowl. Let stand 5 -10 minutes to activate yeast.

While yeast proofs, using a wheat grinder, mill 8 cups whole kernel wheat to yield 12 cups of whole-wheat flour.  (The wheat will be warm, and perfect for the yeast if ground at this point). 

Add 8 cups of whole-wheat flour to mixing bowl. If using a Bosch, use the ‘spring-loaded’ position (turning to the left instead of the right) button the switch first to blend the ingredients, or mix on low speed until well blended.

Add 3 – 4 cups more flour, 1 cup at a time until the dough begins to pull away from the side of the bowl. (The amount of flour required will vary according to the moisture and protein content of the wheat and your atmosphere/altitude etc. The stickier the dough, the moister the bread, but it should clean the sides of the mixing bowl).   Knead dough on low speed for 10 minutes.

Add flax seeds, chia seeds, and oatmeal, and mix thoroughly.

Oil hands and working surface. Remove dough from mixing bowl and with oiled hands, spread into a large rectangle.  Divide into 6 equal portions.  Starting at one end, begin rolling each section, one at a time, into an oblong shape.  Pinch the ends together and turn underneath.  Place in oiled, metal 8 1/2 x 4 1/2 x 2 5/8" bread pans (this size seems to work the best, and metal works better than glass).  If desired, oil the top of the loaves for a soft crust.  Cover with a damp cloth, away from drafts, and let rise 1/3 in bulk, or approx. 35 minutes.  

Bake at 425* for 8 minutes, then reduce oven temperature to 350* for the remainder of the baking period (27 to 32 minutes). Remove from pans when done, and allow to cool on baking racks. Brush tops with butter or oil immediately.  

*Notes:  I specifically use a Bosch mixer with this recipe.  I've tried it with a Kitchenaid mixer, without the same results.  My guess is that it relates to the Bosch's cover retaining the heat perhaps?