by Heather Harris Brady
I’ve been experimenting a lot with whole grain flours lately, because I don’t want to settle for “wow, this is good for something healthy”. I’m going for “this is amazing”. So when I manage to hit that magical point I will share the recipes – like this one for whole grain pancakes. It’s based on a recipe from Cooking Light magazine, but I’ve tinkered with it so it uses ingredients I’m more likely to have onhand.
One thing I’ve learned over the course of my trials is that you need to allow time for the grains to hydrate in order to get maximum fluffiness in the finished product. I hope you enjoy these pancakes as much as we do, they’ve become my new standard recipe. If you’d like to play around with this recipe I think grated apple would be a great addition to try.
Whole Grain Pancakes, Makes about 12 4″ pancakes
- 2/3 c. old-fashioned rolled oats
- 1-1/2 c. low-fat milk + 1 t. apple cider vinegar
- 2 T. maple syrup
- 1 T. light olive oil
- 3/4 c. white whole-wheat flour
- 1/3 c. unbleached all-purpose flour
- 1/3 c. spelt flour
- 2 t. baking powder
- 1/4 t. salt
- 1/4 t. baking soda
- 1 t. vanilla
- 1 t. cinnamon
- 1 large egg
Combine milk and oats in a small bowl. Let stand 10 minutes.
Pour the soaked oats and milk into a larger bowl. Add the egg, olive oil, maple syrup, vanilla and cinnamon. Whisk well.
Add the rest of the ingredients and stir until well-combined.
The final texture should be close to very heavy cream.
Heat a griddle and grease it lightly with olive oil. Drop spoonfuls of batter onto the griddle and watch for bubbles to appear all over the surface.
Flip the cakes and brown the other side. I usually poke the middle of each one with my finger, when they are springy they’re done.
I stack them so they stay warm.
Serve warm with butter, more syrup and fruit.
They cook up light and fluffy.
Put any leftovers in an airtight container and refrigerate.