Whole Wheat Oatmeal Pancakes
User Reviews
5
Whole Wheat Oatmeal Pancakes
Description
Whole Wheat Oatmeal Pancakes bring together ground oats and whole wheat flour for a textured, nutrient-rich base. The use of soured milk, created by mixing milk with vinegar, acts like buttermilk to help leaven and tenderize the pancakes. The addition of baking powder and soda ensures the batter rises properly without becoming dense. Mixing the wet and dry ingredients carefully to avoid overworking maintains a thick batter with lumps that produce fluffy pancakes.
Cooking the pancakes on a medium heat skillet greased with coconut or olive oil allows them to develop gently browned edges that hold the tender interior. Cinnamon and vanilla contribute a subtle layered flavor without overpowering the natural oat and wheat taste.
These pancakes are best when served with a drizzle of pure maple syrup and fresh fruit, complementing the wholesome grains. The recipe yields 4 large or 8 smaller pancakes, suitable for a family breakfast or brunch. Waiting 10 minutes after mixing the batter before cooking helps improve the texture by letting the flour and oats absorb moisture fully.
Ingredients
- ½ cup oats I blended whole, non-instant oats in my food processor, ground
- ½ cup whole wheat flour unbleached white
- 1 TBSP sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup milk
- 1 egg large
- 2 TBSP unsalted butter or oil, melted
- 2 TBSP white vinegar
- 1 tsp vanilla extract pure
- ⅛-¼ tsp ground cinnamon to taste
Instructions
- First mix your milk with your vinegar, stir, and set aside for 10 minutes. This results in an easy homemade alternative to buttermilk but if you have buttermilk on hand - by all means go for it! In place of white vinegar you can use lemon juice if needed since both will acidify the milk.
- Grab a medium to large bowl and add your dry ingredients and mix.
- In a separate bowl, mix all of your wet ingredients: soured milk, egg, vanilla, and butter (or oil).
- Slowly pour the wet ingredients into the dry, stirring with a fork to incorporate. Don't beat/whisk or overwork the batter since that will cause the pancakes to fall flat. The batter should be thick with a few lumps in it.
- Allow to sit for 10 minutes at room temperature before making your cakes. Don't stir the batter again.
- Preheat your non-stick griddle, skillet, or a frying pan and grease to medium heat with a little bit of coconut oil or spray olive oil.
- Use a ladle or measuring cup to scoop out about half a cup of batter per pancake.
- Cook until you see bubbles on the top side of the pancake and flip to brown the other side. Repeat for each cake, careful not to ever press the pancake down with a spatula since it will flatten your pancakes. If you're working on a small surface, you also may need to reapply oil in-between each cake if making them one by one. I do mine individually since I only have a teeny pan to work with. To those of you with a proper griddle: I'm way jealous!
- Top with maple syrup and fresh fruit and dig in while they're hot and fluffy!
Notes
- Use blended whole oats rather than instant for better texture.
- Allow the milk and vinegar mixture to sit for 10 minutes to create an effective buttermilk substitute.
- Avoid overmixing the batter to keep pancakes fluffy and prevent them from falling flat.
- Cook pancakes over medium heat and lightly grease the pan to achieve a golden crust.
- Serve pancakes with fresh fruit and pure maple syrup for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pancakes
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 499mg | 21% |
| Potassium | 280mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 146IU | 3% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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