- Food and Cooking
Simple Oatmeal Whole Wheat Pancakes: A Healthy Recipe Your Kids Will Love
Best Prices on Pancake Essentials
Cooking Healthy Breakfasts Doesn't Have to be Time-Consuming
In our fast-paced world it is nearly impossible for families to enjoy a healthy breakfast without spending precious time doing so. Mornings are especially hard because one or both parents are rushing around getting themselves ready for the workday and the kids are scrambling to get ready for school. Therefore, healthy eating is sacrificed when each family member grabs a pre-packaged energy bar or a box of overly-sweetened, nutrition-deficient cereal before they rush out the door. Breakfast is arguably the most important meal of the day and deserves much more respect than it gets. Quick, simple and healthy recipes are the order of the day. Something mom or dad can whip up that will be short on time and long on nutrition...something like a whole wheat pancake.
The humble pancake is an American favorite although it takes on many forms around the world. Germans love to use potatoes in their flapjacks. In some areas of France, buckwheat is used to form a thin large pancake. The Scottish evidently share American tastes in pancakes (called drop scones in Scotland) as their ingredient list and preparation is very similar. No matter how you cook it, the pancake is here to stay.
Countless hours were spent scouring the internet to find a recipe that is truly whole grain and does not include any white flour or other fluff fillers. Most recipes that are 100% whole wheat turn out heavy, dry, and downright unappetizing.
In my desperate search for just the right recipe, I drew inspiration from a favorite whole grain muffin recipe. A technique of soaking oatmeal in buttermilk to keep the wheat from being too heavy needed to be utilized. Therefore, I married the two recipes and ended up with a spectacular pancake!
Whole Grain Oatmeal Pancakes
2 Cups of buttermilk
1 Cup of quick oats
1 1/4-1 1/2 Cups of whole wheat
1/2 teaspoon of salt
1/2 teaspoon of baking soda
2 1/2 teaspoons of baking powder
2 Tablespoons of brown sugar
1/8 teaspoon or so of cinnamon
3 Tablespoons oil
Dash of vanilla
Mix together the oats and buttermilk and soak while assembling the rest of the ingredients.
In a separate bowl, mix the dry ingredients.
In another bowl beat the eggs till fluffy, and then add the oil and vanilla. Mix with the buttermilk and oatmeal.
Make a well in the flour mixture and add the liquid ingredients. Stir gently until just mixed. The batter will rise while your pans are heating. At this point you may need to add a little milk to make the batter more pourable. I added about another 1/4 cup of milk, but this may vary depending on what kind of buttermilk you use. I used whole Bulgarian style which is rather thick.
Heat a skillet over medium high heat until a drop of water thrown in the pan sizzles and dances. Add a bit of butter and using a 1/3 to 1/2 measuring scoop pour the batter into the pan and spread out into a nice thin circle. Now you can add pecans, (as I did this time) blueberries, or any other fruit or nuts you choose. In about 2 minutes or so take a spatula and lift up the edge to see if the cooked side is brown enough. Flip. Cook another minute or so until the pancake is no longer doughy. You can check by lifting up the pancake again to see the bottom or by piercing the middle of it with the corner of the spatula and peaking inside to check the doneness. Remove from pan and serve with butter and honey or any topping you choose.
To make more, add more butter and repeat. I am convinced that it is absolutely essential to add more butter each time you put a new pancake in the pan. You may not want to add more fat, but in order to get those perfect crisp edges you must add a bit more butter. Even a little will do.
Makes 8 large or 12 small pancakes
Note: A 1/2 cup measure such as I used makes a large pancake that puffs up nice and high every time. I came out with 8 pancakes which is enough for 3-4 people. These are very filling even though they come out surprisingly light.
One more note. It is preferable to use white whole wheat, though regular whole wheat will work fine too. If you choose the white whole wheat your cakes will be even lighter! Do be careful when you buy your wheat though...grab the white WHOLE wheat since some brands label their white flour as white wheat flour. They are not the same.