Friday, January 21, 2011


A couple of months ago I came across a white whole wheat flour by King Arthur Flour. I have found that it is lighter and not as harsh as the traditional whole wheat flour yet the nutritional content remains the same. To read about it a little more go to the King Arthur Flour website.

When I bake at home, I try and incorporate as much whole wheat flour into my recipes as possible. If you're not really used to eating whole wheat products but would like to, start off by using 1/2 all purpose flour and 1/2 white whole wheat flour.

Here is a recipe for whole wheat banana pancakes that I think you will like. If all you have is white flour, that will work fine for this recipe.


1 cup white whole wheat flour
1 Tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg

3/4 cup milk
2 Tablespoons lemon juice
1 egg
1 banana
2 Tablespoons melted butter

Combine the milk and lemon juice, set aside. Mix dry ingredients in bowl. Smash banana in separate bowl, add egg and milk. Combine wet and dry ingredients together until flour is moistened (it will still be lumpy). Add butter and stir just to incorporate. Cook as you would any other pancake.

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