In my quest for ‘all things healthy’ I learned that whole wheat flour is so much better for our bodies than enriched white flour (I call it EW flour.)  EW flour works in our bodies just like refined sugar– spikes our blood sugar and adds pounds, and even though the flour is  ’enriched,’ with supposed nutrients, it actually takes nutrients from our body just to digest it.  WW flour, though, is absorbed more slowly so there’s less of a blood sugar spike, plus there’s natural nutrients that are easily absorbed.

After learning all of that, I knew I had to make the switch for our family.  Over a month or two I started adjusting our family’s intake of EW flour and WW flour: 25% whole wheat grew to 50% whole wheat, which grew to 75% whole wheat, and we’re now at 100% whole wheat.  The process was pretty short, as I was determined to make this major change, but the kids suprised me and really took to it.  Nate, on the other hand… well, he eats what I make and doesn’t complain.  Good enough for me!  :)  I know he’ll eventually get used to it; after all, he spent thirty-some years not eating whole wheat, so it’ll just take a little longer for him to like it, maybe. 

I started out with WW homemade bread, then WW biscuits, then WW muffins.  I searched for a while for a yummy pancake/waffle recipe that my kids would eat and that didn’t have sugar in them.  It took a while and some experimenting, but I found this basic recipe on Recipezaar and made just a few changes to make them even healthier.

These are so yum without syrup; we just spread butter on top.  They are not super-sweet like traditional pancakes– maybe calling them something else will help your family to try them with a more open mind (hm, maybe breakfast patties or blueberry breakfast rounds?) 

Whole Wheat Pancakes

• 2 cups whole wheat flour
• 1 tblsp baking powder
• 1 tsp salt
• 3 eggs
• 2 cups milk
• 2 tblsp applesauce
• 1-2 cups blueberries (or other fruit)

Mix the dry ingredients first, then add remaining ingredients.  Mix well and cook in a hot skillet or griddle. 

This recipe works well on a waffle iron, too.  Double or triple this recipe and freeze extra pancakes for another morning, or for a tasty afternoon snack– just pop in the toaster oven or microwave to enjoy!