Hearty Whole Wheat Pancakes

   By savvyjulie  Sep 01, 2011
1

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.

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves 2-3

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.

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Easy2Save by Easy2Save | LEBANON, OR
Sep 02, 2011

These sound wonderful tasty and good for you. Thanks for posting!