These pancakes are packed with whole grains, fluffy, and super delicious, not to mention heart healthy! Top with some fresh fruit or drizzle some agave syrup or a delightful berry compote. As you can see, I topped mine with some sliced bananas & a little drizzle of Agave syrup. These pancakes will please anyone's craving for the ultimate pancake breakfast.
Whole Grain Pancakes: (makes 9)
3/4 cup oat flour
3/4 cup whole wheat flour
1/4 cup flax meal
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cup buttermilk*
1/4 cup apple sauce
1 tsp vanilla
2 tbsp sugar*
chocolate or carob chips
*If you do not have buttermilk, or wish to use a lower fat milk, simply combine 1 1/2 cup milk +1 1/2 tsp vinegar or use yogurt.
* Also, for the sugar content, I actually omitted this considering that later I would top with some sweetener anyways-- I didn't want double the sugar. It's up to you.
Grind oats and flax seed in a blender or food processor to make flour. NOTE: If not using actual buttermilk or yogurt, combine milk and vinegar mixture and let sit while making batter. Combine dry ingredients in a bowl, stir. In a separate bowl combine wet ingredients, egg, apple sauce, milk, vanilla. Pour wet into dry ingredients, stirring thoroughly to combine. Let sit for 5 minutes to allow batter to thicken. Heat a skillet spritzed with oil and pour about 1/4 cup batter into pan. Cook for a minute or so until bubbles appear, flip, and let other side cook for a about 30 seconds. Repeat, should make about 9 pancakes. The batter by the end might be too thick, just add a little milk for a more pour-able consistency. Serve with a berry compote or drizzled with syrup.