Whole Wheat–Oat Pancakes Recipe
5 large or 10 smaller pancakes
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 photo gallery.
- 1 cup cake flour
- 1/4 cup whole-wheat flour
- 1/4 cup old-fashioned oats (not instant)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 1 cup soy milk
- 1/2 cup vegetable oil, plus more for coating the pan
- 1 large egg
- Pomegranate Molasses–Maple Syrup, for serving
- Whisk together the flours, oats, baking soda, and salt in a large bowl until evenly combined; set aside.
- Whisk together the 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 the 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 the 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 tops of the pancakes, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Serve immediately with Pomegranate Molasses–Maple Syrup.
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