Whole wheat oatmeal pancakes
I knew I was gonna ask Jim to make some of these pancakes as soon as I saw this recipe at Cate’s World Kitchen. If you don’t already know, Jim is the go-to pancake maker around here. (I can’t flip a pancake to save my life, so I gave up on it long ago.) Anyway, these pancakes are wonderful! They smell just like a freshly-baked oatmeal cookie, and they taste pretty similar too. But these are good for you! Oats… whole wheat flour… very little sugar. But unlike an oatmeal cookie, it’s totally acceptable to have them for breakfast. Yeah, baby!
(You’ll probably want to double the recipe. Trust me.)
Recipe: Whole Wheat Oatmeal Pancakes
(drooled over at Cate’s World Kitchen and adapted very slightly)
1/2 c. plain yogurt
1/4 c. milk (more if batter is too thick)
1 Tbsp. canola oil
1 Tbsp. honey
1 Tbsp. light brown sugar
3/4 c. whole wheat flour
1/2 c. old-fashioned rolled oats
pinch of salt
1/4 tsp. baking soda
1 tsp. baking powder
pinch of cinnamon
pinch of nutmeg
Whisk together yogurt, milk, oil, honey, and egg in a large bowl. Stir the remaining ingredients together in another bowl. Add the wet ingredients to the dry ingredients and mix gently. If batter is especially thick, add 1-2 Tbsp. of extra milk.
Heat a griddle and spray with nonstick spray. Ladle 1/3-1/2 cup of pancake batter for each pancake. Cook until golden brown on bottom, then flip and cook an additional 2-4 minutes, until golden on both sides.