Recipe(tried): Two whole grain recipes - Oatmeal Pancakes and Never Dry Cornbread

My husband and I recently have had to make changes health reasons. I began by thinking of simple changes to favorite recipes that require white flour. For example, whole wheat flour can be used instead of white to dredge meat or poultry before browning. A simple fruit crisp topping actually improves in flavor when WW is substituted for white.

Some commercially baked whole wheat breads didn't appeal at all to our taste, but we kept trying them all until finding one that we love.
Most people are unaware of the confusion surrounding bread labelling. You need to learn to read bread labels diligently, because most breads labelled simply "wheat bread" are not made with whole grain. The ingredient list of a true whole wheat bread will specify "whole wheat flour" (all three words) as the primary ingredient. If it says only "wheat flour", it is NOT made with the whole grain which includes the healthful bran and germ.

Sometimes it's impossible to reinvent a recipe that relies on white flour. This is especially true for breads and cakes. In those cases, I've just searched for new recipes developed specifically for use with whole wheat flour.

Here is our new favorite pancake recipes. It's so much more flavorful than my former biscuit mix-based pancake recipe. A huge bonus is that these are more filling and therefore satisfy the appetite longer because of the oatmeal and WW flour. I serve them with strawberries or sliced peaches sweetened lightly with Splenda, or with reduced-sugar pancake syrup.

They freeze very well, making it easy to have on hand for busy mornings. Wrap a frozen stack of 3 in a paper towel and microwave on full power for 2 minutes.

OATMEAL PANCAKES

1 cup uncooked oatmeal (quick or old-fashioned)
2 1/2 cups fat-free milk
1/2 cup whole-wheat flour
1/2 cup unbleached flour
1/4 cup toasted wheat germ
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon, nutmeg, or cloves - as desired
3 egg whites*, lightly beaten
1 tsp. vanilla or almond extract - as desired

*I use 2 egg whites plus 1 whole egg.

In medium bowl, blend together oatmeal and milk. Let stand 10 minutes.

In large bowl, combine whole-wheat and unbleached flours, wheat germ, sugar, baking powder, salt and spice of choice. Mix well.

Stir egg whites and vanilla into oat mixture. Add to flour mixture. Stir gently just until moistened; small lumps should remain. Do not overmix! Refrigerate batter 30 minutes.

Preheat nonstick frying pan or griddle coated with nonstick spray over medium heat.

Working in batches, pour 1/4 cup batter for each pancake onto hot pan. Cook 3 to 4 minutes or until top starts to bubble and bottom is browned. Turn over and cook 1 to 2 minutes longer until golden brown.

Makes 18 pancakes (3 pancakes per serving)
Per pancake: 65 calories; less than 1 g faT; 11 g carb;
4 g protein; 174 mg sodium; 1 g dietary fiber

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We now prefer this cornbread to my former recipe from the corn meal box.

"NEVER DRY" CORNBREAD

1 1/2 cups yellow cornmeal
2/3 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
Dash of cinnamon
1 1/2 tbsp. corn, canola, or vegetable oil
2 cups buttermilk
1/2 cup canned creamed corn
1 large egg, slightly beaten
1 tbsp. brown sugar

Preheat oven to 425 degrees F. Grease a 9-inch square baking pan or 10-inch cast iron skillet.

Combine dry ingredients and mix well; set aside.

In a medium bowl, combine wet ingredients until blended.

Add the dry ingredients to the wet ingredients, and stir till just moistened. Pour batter into prepared baking dish or skillet.

Bake 20-25 minutes until bread tests done with a wooden pick.

(For 8 servings, I halve the recipe, using a medium-size egg, and bake it in an 8" cast iron skillet.)

Leftovers keep amazingly well, without drying out or getting crumbly.

My calculation of calories, carbohydrates, and fat per serving: 102 calories; 19 g. carb; 1.9 g fat