Bek’s Breakfast Banquet – 3/8

Have you ever wondered how grains and oats were considered “part of a balanced breakfast” or why grocery stores have an entire aisle dedicated to cereals?  That was due in part to Sylvester Graham, Dr. Harvey Kellogg, and James Caleb Jackson, who invented Graham crackers, Cornflakes, and Granula respectively. They, among other sanitarium leaders and religious movements at the time, heavily criticized the red meat and spice based diets of the average American household, citing that it was the reason for obesity based diseases, as well as the cause for mental illnesses and over-stimulation that lead to ‘carnal sins’.  It wasn’t introduced with sugar on it until one of Dr. Kellogg’s former patients C.W. Post, and his brother Will Keith Kellogg, decided to mass market their own version of the cereals a decade or two later.  It just goes to show that health habits as we know it are often shaped and changed alongside the ever shifting and changing cultural worldviews.


Today we hope to offer a more balanced approach to having grains and protein in our diets, along with a little something sweet in the morning with






The author of this recipe is Danielle, a woman from Utah that is the owner and author of the weblog “Live Well Bake Often.” The combination of Greek yogurt and whole wheat pancake mix adds a boost of protein and fiber to leave you not feeling so guilty about having something sweet for breakfast.



  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vanilla Greek yogurt
  • 1 cup milk
  • 2 large eggs
  • 2 tablespoons oil
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips



  1. Heat a large skillet or griddle to medium heat and spray well with non-stick cooking spray.
  2. In a large bowl, mix together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together the Greek yogurt, milk, eggs, oil, honey, and vanilla.
  4. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Gently fold in the chocolate chips.
  5. Using a ¼ cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. Once the top starts to bubble and the edges look set, flip and let cook for another 1-2 minutes.
  6. Serve with extra chocolate chips, fresh fruit, or pure maple syrup!



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