Yields: about 18- 20 pancakes Prep Time: 10 minutes Total Time: 30 minutes
Super easy and fluffy, these pancakes have a boost of nutrition with whole wheat pastry flour and oatmeal, adding fiber, B vitamins and iron.
1 cup quick oats (old fashioned rolled are fine, just aren’t as smooth in the batter)
2 cups whole milk
1 cup whole wheat pastry flour
1 tablespoon cane sugar
2 tablespoons melted butter, plus 1 teaspoon for pan
3 teaspoons baking powder
1 teaspoon vanilla extract
3/4 teaspoon salt
1. Place the oats in a bowl and add the milk to let them soak while preparing the other ingredients.
2. Melt butter (in microwave or saucepan, if preferred) and set aside.
3. In a separate mixing bowl, combine flour, sugar, baking powder and salt. Mix well.
4. Beat egg, vanilla and melted butter into milk and oat mixture. Slowly pour wet mixture into dry ingredients, mixing until smooth.
5. Heat a pan or skillet to (low) medium heat. Add 1 teaspoon of butter to grease the pan.
6. Pour batter about 1/4 cup at a time in the pan. When bubbles start to come through the uncooked side (about 1-3 minutes), flip to the other side. Cook for another 1-2 minutes until pancake is completely cooked through. Serve immediately and enjoy! Can be stored an airtight container in the freezer for easy meals.
My kids love pancakes. I mean, who doesn’t? I greatly appreciate a quick and easy recipe (especially one that has the ability to be frozen). I’m not a cereal and milk kind of gal in the morning, and like packing in whatever extra nutrition I can for me and the family. This recipe works.
My husband appreciates it because there are no “unusual” (beets or other root vegetables or legumes – which to me are perfectly normal!) ingredients, tasting like the traditional pancake house flapjack. The bonus is, there is a minimal amount of sugar, extra fiber to slow the rise in blood sugar.
Soaking the oats first helps to soften them and keep the texture smooth in the final product. Personally, I like a little variance in texture, yet some people (including my texture-sensitive middle kiddo) prefer smooth pancakes. These dry out just a tad if kept in the refrigerator, but it’s nothing a little syrup can’t rectify! For longer term storage, the freezer is the best option.
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