When I started to focus more on personal health–including use of whole grains–I decided I would not buy white flour. I used to use white flour daily; I kept it in a handy, large, stoneware crock on the counter. If I had had it in the house, it would have been too simple to use it.

A customer was getting her monthly order of whole grain flours and cereals today and I mentioned my white flour ban. She told me she hasn’t had white flour in the house for 10 years, and she is also very selective about the types of sweeteners she uses. I found this quite amazing and quite inspirational. When I mentioned that this morning’s breakfast was maple walnut pancakes made with freshly milled oat flour, she said she is very impressed by the slightly sweet flavor of the oat flour we are using. There is so much to learn. The experimentation feels good: support for organic farmers, great taste and good health.

I didn’t photograph the pancakes, but will share how I made them. Sorry — I didn’t measure a thing! All measurements are approximate.

2 c. [freshly milled] oat flour
1/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
1/2 c. milk or almond milk
2 T. melted butter (or oil for vegan pancakes)
2 T. maple syrup
3/4 c. chopped walnuts, gently toasted in the oven or in a frying pan
2 fresh, free range eggs (use blended flax and warm water for vegan pancakes)

Add milk or almond milk to flour to moisten and let sit for 1/2 hour (optional). Add all remaining ingredients, adjusting liquid/dry ingredient balance to get the thickness you want. Fry in butter or oil. Top with maple syrup.