Happy Memorial Day weekend! I hope you are enjoying warm and cooperative weather, a three day weekend, and of course, remembering the brave men and women who sacrificed their lives for you, me, and our wonderful country.
A long weekend means another day to enjoy a leisurely breakfast! I don’t know about you, but breakfast for me most days consists of a green smoothie I whip together while getting ready in the morning. I always see fun breakfast ideas like individual egg cups, breakfast burritos, and fun toasts, but truth be told, I’m always rushing in the morning, so a smoothie it is during busy weekdays. When I have a chance to slow down and prepare a relaxing breakfast/brunch, pancakes always call my name. They are so elegant in their simplicity, and most importantly, super easy to together together. Although I love the classic cake, I wanted to figure out a way to make them healthier, and to keep you fuller, longer. The downside about regular pancakes is that the white flour most commonly used often causes a blood sugar spike, leaving you tired and hungry again in just a few hours.
Luckily, it’s easy to bulk these out while adding incredible flavor! You probably already know that oatmeal is a great source of soluble fiber and long lasting energy, and adding it to pancakes results in a hearty, earthy cake that is lightly spiced with vanilla and cinnamon. We’re going to blend half of the oats (make sure to use old fashioned!) with the flours, and add the other half in whole. I really love the texture of the whole oats, but if you prefer a smoother batter, blend all the oats in the first step. I served these simply with pure maple syrup, but they would be perfect with fresh blueberries, strawberries, peaches, apples! Or apple butter. Mm, I think you’ll enjoy these all the way to fall.
whole wheat oatmeal pancakes.
adapted from marthastewart.com.
1 cup old fashioned oats, divided by the half cup.
1/2 cup whole wheat flour
1/2 cup all purpose white flour
2 tablespoons brown sugar
1.5 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1 cup unsweetened coconut milk
1/2 teaspoon pure vanilla
2 tablespoons grape seed oil
Place 1/2 cup of oats, flours, sugar, baking powder, salt and cinnamon in a food processor and pulse 5-8 times until oats are coarsely ground and mixture comes together.
In a large bowl, combine the milk, eggs and oil and whisk together. Add the dry ingredients plus the reserved 1/2 cup of oats and whisk until just moistened and mixed.
Heat a large skillet or griddle (non-stick or cast iron) with non stick cooking spray (preferably coconut). Pour the batter in 3 tablespoon cakes (it will be very thick) and allow to cook for 1-2 minutes on the first side, until a few bubbles burst and cake lifts easily. Flip and cook for another minute. Remove and keep warm, and repeat with remaining batter.
Makes 10 cakes.