Whole Grain Pancakes That Don't Taste Like It
Fluffy, flavorful, and packed with nutrients, these "Whole Grain Pancakes That Don’t Taste Like It" prove that wholesome eating doesn’t have to sacrifice indulgence. Made with a blend of hearty whole wheat flour and subtly nutty oat flour (crafted from pulsed rolled oats), these pancakes have a light and tender texture that will surprise even the most skeptical palates. Sweetened naturally with a touch of pure maple syrup and infused with a hint of cinnamon, they are balanced with creamy buttermilk and rich vanilla extract for a subtly sweet, comforting flavor. Ready in just 25 minutes, these pancakes are perfect for busy mornings or a relaxed weekend brunch. Serve them warm with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt for a satisfying breakfast that doesn’t compromise on taste or nutrition. Whether you're a health-conscious eater or simply love a good stack of pancakes, this recipe is sure to become a favorite.
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Ingredients
- 1 cup whole wheat flour
- 0.5 cup old-fashioned rolled oats
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 teaspoons cinnamon
- 1 cup buttermilk
- 0.25 cup milk
- 1 whole large egg
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 0 as needed for cooking coconut oil or nonstick spray
Directions
Step 1
In a blender, pulse the rolled oats a few times until they become a coarse flour. Set aside.
Step 2
In a large mixing bowl, whisk together the whole wheat flour, pulsed oats, baking powder, baking soda, salt, and cinnamon.
Step 3
In a separate medium-sized bowl, whisk together the buttermilk, milk, egg, maple syrup, vanilla extract, and melted butter until smooth.
Step 4
Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 5
Let the batter rest for about 5 minutes to allow the oats and flour to hydrate, which helps create fluffier pancakes.
Step 6
Heat a large nonstick skillet or griddle over medium heat and lightly grease it with coconut oil or nonstick spray.
Step 7
Pour 1/4 cup of the batter onto the skillet for each pancake. Spread gently with the back of a spoon to form an even circle.
Step 8
Cook the pancakes for 2-3 minutes on one side, until bubbles begin to form on the surface and the edges look set. Flip and cook for another 1-2 minutes on the other side until golden brown.
Step 9
Repeat with the remaining batter, greasing the skillet as needed between batches.
Step 10
Serve the pancakes warm with your favorite toppings, such as fresh fruit, additional maple syrup, or a dollop of yogurt!
Nutrition Facts
| Serving size | (599.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1228.4 |
| Total Fat 56.4g | 0% |
| Saturated Fat 34.4g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 280.3mg | 0% |
| Sodium 1940.4mg | 0% |
| Total Carbohydrate 151.8g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 33.6g | |
| Protein 37.4g | 0% |
| Vitamin D 194.7IU | 0% |
| Calcium 483.3mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 1206.7mg | 0% |
Source of Calories