If you’ve been reading my blog for a while, you may know that at our house Thursday night is usually breakfast for dinner night. I love breakfast for dinner because, for one, breakfast foods are some of my favorites- pancakes, waffles, eggs, cereal…these are all things I crave. Second, by Thursday night I really need a dinner that is fast and easy to prepare. I make a batch of pancakes or waffles most weekends, pop the leftovers in the freezer, and then when Thursday evening comes around I just defrost them either on the counter or in the microwave and then warm them in the toaster.
I have a number of different pancake recipes that I rotate through, and I like this one because it’s one of the healthiest. I like the texture and flavor that the oats bring to the pancakes, and they also have a hint of cinnamon. These pancakes are not very sweet, but we loved them topped with a little bit of pure maple syrup.
Whole Wheat Oatmeal Pancakes
Makes 10-12 pancakes
Ingredients:
- ¾ cup old-fashioned oats
- 1 ½ cups plus 2 tablespoons buttermilk, divided
- ¾ cup whole wheat flour
- 1 ½ tsp. baking powder
- ¾ tsp. baking soda
- ½ tsp. cinnamon
- 1/8 tsp. ground nutmeg
- ½ tsp. salt
- 1 large egg, lightly beaten
- 2 tbsp. unsalted butter, melted
- 1 tbsp. packed brown sugar
- Cooking spray
Directions:
- Place oats in a medium bowl and stir in ¾ cup buttermilk. Set aside for 10 minutes.
- Meanwhile, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- To the bowl with the oat mixture, add the egg, melted butter, brown sugar, and remaining ¾ cup plus 2 tbsp. buttermilk. Stir to combine. Pour this mixture over the dry ingredients and stir until just combined.
- Heat a griddle or 12-inch nonstick skillet over medium heat until hot and spray with cooking spray. Working in batches, pour ¼ cup batter per pancake onto the griddle and cook until bubbles appear on the surface and the undersides are golden brown, about 2 minutes. Flip the pancakes and cook until the other side is golden brown, about 2 minutes more. Repeat with remaining batter, spraying pan with cooking spray between batches.
Source: Gourmet, February 2008, via Epicurious.
