Wednesday, October 1, 2014

Whole Wheat Oatmeal Pancakes

My brother was so excited one day. He was like, "Have you ever had chocolate chip pancakes with peanut butter on them? They're SO good! And healthier than like butter and syrup." "I know," I responded, "that's the only way I eat pancakes." And he was all like, "Oh." And then he wanted me to make him pancakes. Healthyish ones. And then, after I'd purchased all the necessary ingredients....he cut out carbs.

*facepalm*
After I ensured that he was, in fact, not going to be eating pancakes in the immediate future, I bit the bullet.

I made pancakes for myself. And only me. (Michael doesn't love pancakes.)

And it was glorious.
You're probably all, "Kayle! It makes so many pancakes! You couldn't eat all of them!"

You're half right, I couldn't eat all of them at once. Leftover pancakes are easy-peasy. You just heat them up in the oven (250F-300F degrees, usually) for 10-15 minutes and they're all warm and crispy again, just like when they're fresh!

I would take 2 pancakes, heat them up, slather them in peanut butter, and then go work out. Perfect system.
And yes-these pancakes ARE fairly healthy! They're made with whole wheat flour and filling/heart healthy oats. Throw in some Greek yogurt for protein + fluffiness. Minimal other stuff. Plus you can totally customize what you do with them--I chose to use chocolate chips and top with peanut butter. Maybe you want to put some chopped up apples + cinnamon in them. Or bananas. Or nuts. Really...you can have a lot of fun with these lovelies. And they are super thick, hearty, soft, filling, and just....my new favorite pancakes.


Whole Wheat Oatmeal Pancakes


Makes 7-9 pancakes
Ingredients:
  • 1 cup (123g) whole wheat flour/white whole wheat flour
  • 1/2 cup (40g) quick oats (you can make quick oats with regular oats by pulsing in a food processor a few times)
  • 1/4 tsp. salt
  • 2 tsp. baking powder
  • 2 egg whites (or 1 whole egg)
  • 1 cup (240 mL) milk (any kind should work)
  • 2 tbsp. brown sugar (light or dark)
  • 1/4 cup (63g) Greek yogurt (I used 0% plain, use whichever kind you prefer)
  • 1 tsp. vanilla extract
  • Optional-1/2 cup desired mix-ins, such as chocolate chips, fruit, nuts, etc.
Preparation:
  • In a medium-large bowl whisk together the flour, oats, salt, and baking powder.
  • In a small-medium bowl whisk together the egg (or egg whites) and milk. Whisk in the brown sugar and yogurt until there are no lumps. Whisk in the vanilla.
  • Create a well in the dry ingredients and then slowly pour int the wet ingredients. Stir gently until just combined-do not overmix! Add in any mix-ins but, again, don't overmix.
  • Heat a griddle or skillet over medium heat, greasing generously with cooking spray, oil, or butter.
  • Once hot, drop about 1/4 cup pancake batter onto the skillet or griddle (if using a griddle you can put a few 1/4 cup sized pancakes on it at once). Cool until the edges look set and bubbles are forming in the middle. Flip and cook until the other side is golden brown (this should take a couple minutes). Re-grease the skillet/griddle in between batches of pancakes.
  • If desired, keep pancakes warm in a 200F degree oven while the rest cook.
  • Serve with peanut butter, syrup, or whatever you desire!
  • Store leftovers, covered, in the refrigerator. Or they can be frozen for up to 2 months.
*drops the mic and walks away.*
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