Giving a recipe a healthy make-over is something that’s always smiled upon in my book…or cookbook! A great way to sneak in whole grains is to incorporate them into a recipe for baked goods. You’ll be surprised to find that a cup to half a cup of whole grain flour mixed into a batch of cookies actually enhances their flavor, especially when combined with all-purpose. Jen understands this idea. In fact, she substituted some of the bleached all purpose flour with whole wheat flour in her Scallion Pancakes.

Jen even took the extra step and brought the amount of oil down to 3 tablespoons from over half a cup! If you’re worried about the pancakes not having enough flavor because some of the oil was removed, no need to worry! This isn’t the case, Jen explains that the flavor of the scallions comes out quite nicely, in her blog Real Good Taste. She even posted the recipe for a dipping sauce that’s sure to wake up your taste buds, in fact, it looks like it would even work as a marinade!