Whole Wheat Oatmeal Pancakes ~ the combination of white whole wheat, oat flour, buttermilk and a touch of brown sugar results in golden pillowy pancakes, almost like stacks of fluffy graham crackers Sooooo much better than plain old white pancakes. Regular white flour pancakes are so cloying I can usually only eat a few bites before I have to push the plate away. With these I happily finished off the whole stack.
I’m not claiming these are healthy, per se. What they offer in terms of fiber and whole grain they more than make up for in the amounts of butter and syrup they suck in. But I will say this. You won’t be reaching for a granola bar at 11 am. Or that Hazelnut Latte. And your stomach won’t be making those embarrassing gurgling noises.
I’ve come to the conclusion after many years of watching my weight, that the only way to stop thinking about food is to eat real food, not low calorie, low carb or low fat, and eat enough of it that it fuels me till the next meal. When I try to skimp on how much I eat, it comes back to haunt me in the form of snacking or overeating at the next meal. If you agree with me, then these pancakes are your man.
You are going to thank me for this one, trust me.
PS These would make killer blueberry pancakes.
- 1 cup oat flour
- 1 cup white whole wheat flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 large eggs
- 3 packed Tbsp brown sugar
- 1 1/2 cups buttermilk
- 4 Tbsp melted butter, cooled
- a splash of vanilla
- Mix the flours and the baking soda and powder together.
- Whisk the eggs and brown sugar together, then add the buttermilk, cooled butter and vanilla.
- Fold the dry into the wet, and mix just until combined. Lumps are good. Add more milk or buttermilk if the batter seems too thick.
- Cook on a lightly greased hot skillet. With whole grain pancakes you can't rely on the bubbles rising and popping in the batter to tell you when they're done on the first side, the batter is too thick for that. Go by your instincts...after a pancake or two you'll have figured out how long they take. Don't overcook.
Note: If you don’t have buttermilk, use whole milk mixed with 1 Tbsp (juice of 1/2 lemon). Set aside for 10 minutes before using. That is what I used, and it’s absolutely perfect..