I’ve always liked pancakes, but rarely enjoyed having them for my first meal of the day. They were just too sweet and rich for my early-morning tastes.
But these pancakes? These I can eat every morning. They are just a little sweet, and keep me full until lunchtime.
Serve these for a family breakfast on Sundays. Serve these as a “good luck on your first day at school” breakfast. Or serve them on a Tuesday, just because you feel like eating pancakes. They are hearty and healthy, so no need to save them for a special occasion!
Hearty Whole Wheat Pancakes
For some variety, add ¼ - ½ cup of your favorite mix-ins. Try some chopped walnuts, chocolate chips, coconut flakes, berries or banana slices.
½ cup rolled oats
½ cup whole wheat flour
½ cup whole wheat pastry flour
¼ cup ground flax seed
¼ cup granulated sugar
1 teaspoon baking powder
1 ½ teaspoon vanilla extract
1 tablespoon ground cinnamon
1 tablespoon canola oil
1 cup low-fat milk
In a blender or food processor, grind the oats to a coarse meal.
Whisk the oats, flours, flax, sugar, baking powder, vanilla and cinnamon together in a large mixing bowl. Create a well in the middle of the flour and add the oil and milk. Stir until all the dry ingredient lumps are gone. Stir in any desired mix-ins.
Preheat a greased skillet over medium heat. When a drop of water is flicked onto the skillet and sizzles, the pan is ready.
Drop the pancake batter ¼ cup at a time onto the skillet, using the back of a spoon to spread the pancake out into an even thickness. Cook for 2-4 minutes, or until the bottom of the pancake is browned. Flip the pancake, pressing down with the back of the spatula, and cook another 1-3 minutes, until both sides are browned. Repeat with remaining batter, and serve with butter, maple syrup and/or powdered sugar.
