Whole Wheat–Oat Pancakes
TIME/SERVINGS
Total: 45 mins
Active: 35 mins
Makes: 5 large or 10 smaller pancakes
By Aida Mollenkamp
Just because you’re trying to be healthy doesn’t mean you should have to abandon all of your favorite foods, right? Here we doctor up pancakes by using whole-wheat flour and oats, for cakes that are still fluffy yet have a satisfying chewiness that’s actually good for you—sort of.
This recipe was featured as part of our Supercharge with Superfoods menu.
INGREDIENTS
- 1 cup cake flour
- 1/4 cup whole-wheat flour
- 1/4 cup old-fashioned oats (not instant)
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup soy milk
- 1/2 cup vegetable oil
- 1 large egg
- Pomegranate Molasses–Maple Syrup, for serving
INSTRUCTIONS
- Whisk together both flours, oats, baking soda, and salt in a large bowl until evenly combined; set aside.
- Whisk together soy milk, oil, and egg in a medium bowl until combined. Make a well in the flour mixture and add the soy milk mixture. Stir until just moistened, about 40 strokes. Set batter aside to rest while the griddle heats, but don’t let it rest longer than 10 minutes.
- Heat a large, seasoned cast iron skillet, frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a few drops of cold water in it: If the water bounces and sputters, the pan is ready; if it evaporates instantly, the pan is too hot. Using a paper towel, rub the pan with vegetable oil.
- Ladle batter into the pan: 1/2 cup for large (6-inch) pancakes, or 1/4 cup for smaller (4-inch) pancakes. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook on the other side until bottoms are golden brown, about 2 minutes. Serve immediately with Pomegranate Molasses–Maple Syrup.
COMMENTS | ADD YOUR OWN
I might try this subbing in whole wheat pastry flour and actual milk instead of soy juice.
For an absolutely delicious Oatmeal Pancake recipe, you should also check out the following from McCanns Old Irish Oatmeal:
http://www.mccanns.ie/recipes/r_panca...
I must've made this recipe over 2 dozen times. I've also used brown rice flour instead of the white/whole wheat and it tasted the same. Don't forget the walnuts, they really add to the pancakes!
Pancakes are my favorite breakfasts items. I'm always looking for new recipes to try, even healthy ones as well. I made some Healthy Whole Wheat Blueberry Buttermilk Pancakes, give it a try if healthy is what your looking for.
http://www.thatssoyummy.com/recipes/h...
If you want ti be real naughty definitely try these:
Milk Chocolate Chip Buttermilk Pancakes..... YUMMY
http://www.thatssoyummy.com/recipes/m...
if you try them let me know how they turn out. :-)
These sound yummy, but(there's always a but)I can't abide the taste or texture of soy milk(bean pee :-( ...)can whole milk, or butter milk be used instead?...
I just made these, and they were way too salty. I would definitely reduce the salt by 1/2 (yes, using kosher). I'm also not sure that baking soda is the right thing to use here- they tasted more like pretzels than pancakes.
B. soda is used as a leavener when there are acid ingredients (i.e.cbananas). Baking powder will work well for the pancakes.
But I'm in accordance with ditching the cake flour and using whole wheat pastry (low-gluten) flour. Do it all the time, adding oats whizzed in the seed grinder. Regular cow's milk or any liquid would work fine, just add a bit of oil or melted butter to sub the fat that would be in the milk.
Sounds like too much salt for the amount of dry ingredients. A good rule of thumb is about a 1/4 tsp per cup of flours. You can always adjust upwards from there.