Monday, August 13, 2012

Whole Grain Pancakes

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 egg
1 tsp vanilla
2 tbsp sugar*
Optional add-ins:
dried fruit
fresh fruit
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.

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