I used to rarely make pancakes. I mean, I like breakfast to have some nutritional value- and, let’s face it- pancakes made with white flour and then coated with a sugary syrup doesn’t really bring much nutrition to the table- at all!
On the other side of the coin, I do not like to make something simply because it is healthy. It MUST still taste good. So many “wheat” pancakes are too dense or too dry, and less than satisfactory. Just forget it!
And then I found this Wheat and Oat Pancake Recipe from King Arthur Flour. These are SO much better! It is the only pancake recipe I make now- and all of us love them!
Here’s why I like them:
1. Healthy- almost all wheat flour and oats
2. Still light, still tender, still tasty- like a pancake is supposed to be!
3. So fast!- The initial time you make these, you prepare a very large amount of the dry ingredients, and then you freeze what you do not use. Then, whenever you want pancakes for breakfast- you just pull it out and add it to the wet ingredients. Couldn’t be easier!
4. My kids enjoy pancakes and I no longer have to feel guilty about giving them a worthless breakfast- and actually am giving them a nutritious breakfast!
Thank you, King Arthur Flour!
- 4 cups white whole wheat flour
- 1 cup all-purpose flour
- 3 1/2 cups old-fashioned oats
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 cup oil
To make the batter: (1 batch will make about 8 pancakes)
- 1 cup of dry mix
- 3/4 cup buttermilk
- 1 Tbs. orange juice
- 1 egg
For the mix:
Start with the oats. Add them to a food processor and process until the oats are ground up- but not so much that they become a powder.
Add these to the other dry ingredients and mix well.
Slowly pour in the oil, with the mixer running on low. You know the mixture has enough oil when you can grab a small amount and squeeze it together, and it will not crumble, but will hold together. So, you can add more oil (about 1 Tbs. at a time) IF needed.
That’s all you need to do for the mix. Store all of this in a airtight container or freezer bags and store in the freezer.
To make the batter:
Pull out 1 cup of the dry ingredients and mix with the egg, orange juice and buttermilk. Stir until combined. Pour batter by 1/4 cup-fulls onto a hot griddle (about medium heat) that is coated with butter.
Cook on the first side until the top is bubbling a little and when you can see that the bottom is slightly browned. Flip it and cook for about another minute- just until the bottom is golden.