When you think about whole grains at the breakfast table, you probably think of oatmeal first, most likely followed by granola or muesli. These are a few of the more common whole grain morning recipes most of us reach for. But for the cooler mornings ahead, a warm hearty breakfast is in order. For us, that includes pancakes, waffles and crepes. A quick and easy way to work more whole grains into your favorite pancake or waffle recipes is to substitue some of the regular flour (try substituting 1/4 of the amount to begin with) with a whole-grain flour. Whole wheat flour is usually the most common because it's easy to find at most grocery stores and is showing up in more and more baking recipes. But there's a whole world out there of wonderful whole-grain breakfasts that go beyond just whole-wheat flour:
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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