Don’t let the “whole grain” in this recipe turn you off. These are proof that healthy alternatives can be awesome.
We try to stay away from white, enriched flour for a lot of reasons that I wrote about on my other blog.
I’ve switched to non-gmo whole wheat flour, and I stick to organic when I can get it. I like the taste of whole wheat flour, but I’ll be honest: you can’t always substitute wheat flour for white and be sure it will work the same. They seem to cook up differently, and sometimes when you do a flat substitution you end up with an end-product that’s really dense.
For the longest time, I’ve been looking for a good whole-wheat or whole-grain pancake recipe. I love pancakes, but I haven’t loved any of the wheat or whole grain recipes I’ve found over the last few years–until now. These are whole-grain. They are light and fluffy with a little bit of texture, and they are superb.
I will say that if you don’t like whole-grain foods, then you might not think they are superb. I have always enjoyed the texture and nuttiness that you find in whole-grain breads, even before I was trying to eat healthier foods. But that’s just me.
So, this is what I’ve got:
Whole grain pancakes
Makes 10 (small to normal sized pancakes), but this recipe can be doubled.
1/2 cup old-fashioned oatmeal
1/2 cup whole-wheat flour
3/4 cup milk
2 tablespoons of butter, melted
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
Preheat griddle to 325 degrees.
The recipe called for quick oats, but I had old-fashioned oats so I stuck them in the food processor,
and I kept pulsing until they looked like this:
Then, since I had already dirtied up the food processor, I just stuck all the rest of the dry ingredients in there too, and I pulsed it a couple of times to mix it all up.
All the wet ingredients went into a separate bowl, and I whisked it until it was super-bubbly. Bubbles equal light-and-airy pancakes! Definitely go for the bubbles.
Mix it all together, and drop it onto the griddle. You know the drill. Leave them until they get good and bubbly on the top and then flip ’em. I got ten pancakes out of mine, but they were pretty small.
Feel free to make your pancakes bigger. I’ll warn you, though: These pancakes are more filling than regular (white) pancakes. That is the case with anything that’s whole-grain or whole-wheat. (The processing of white flour strips all the nutrients from the grain so really when you’re eating white flour you’re just eating a lot of emptiness). There’s some great info about what whole-grain means here and the nutritional difference between white and whole-wheat flour here from the Whole Grains Council.
Now on to the yummy yumminess that is the topping. I have always preferred ACTUAL maple syrup. When I was a kid we would travel to Highland County during the middle two weekends in March for the Maple Festival and we would always come home with some fresh, 100% maple syrup. It was such a treat.
A while back I figured out why. Did you know that most maple syrup isn’t really maple syrup? It’s maple FLAVORED syrup, and the number one ingredient is high fructose corn syrup. Here’s proof:
So, this one is TWO PERCENT maple syrup. Sheesh! (Notice, they just call it pancake syrup).
Anyhoo, I only buy real maple syrup now. This one is organic. This is one product that I don’t set out to buy organic, but I like the taste of this brand, so being organic is just a plus.
This was the finished product:
The bananas and pecans seal the deal. Delish. And I promise, you don’t have to like “healthy” food to like them.
As always, if you try them let me know what you think!