Last week, I stumbled across a pancake recipe. I wasn’t sure about it at first—most “healthy” pancake recipes taste… well, bland and healthy. But this particular recipe turned out AMAZING. The cakes were actually FLUFFY—which is rare when you are using whole wheat flour.
The original recipe is here: http://sallysbakingaddiction.com/2013/11/04/whole-wheat-oatmeal-pancakes/
My version is below:
1 cup whole wheat flour
1/2 cup Bob’s Red Mill Gluten Free Quick Oats*
2 tsp baking powder
1 tsp organic cinnamon
1/4 tsp salt**
1 cup milk
1/4 cup kefir (original recipe calls for greek yogurt)
1 TBSP brown sugar OR honey.
1 1/2 tsp Madagascar bourbon vanilla
In a small bowl mix dry ingredients together.
In a medium bowl whisk egg, vanilla, brown sugar or honey, milk, and kefir.
Stir in dry ingredients. Do not over stir. Lumps are fine.
Let the dough sit for a bit while you heat your pan. If the pan you are using is nonstick, you probably don’t need any spray or butter. If using a cast iron pan or stainless steel, you’ll need to use butter or oil so they won’t stick.
Drop spoonfuls of dough and watch as they rise like crazy! Drop BLUEBERRIES into the batter as it cookes if you want an explosion of yummyness in your mouth. I’m sure any berry would be delicious. Really delicious. Amazing, actually.
Since this recipe does not call for any butter or oil, if you are using a nonstick pan and not using butter I would recommend adding some sort of fat as a topping or they will not stick with you. I eat mine with peanut butter. Regular butter or topping them with nuts would work, too.
*This brand is lighter/less grainy than Quaker quick oats, which helps with texture. If the pancakes are not fluffy after you use Quaker, consider changing the oats.
**Do not omit the salt this or your pancakes will be bland. I learned this the hard way.