Since I'm in school for culinary arts & nutrition, it's only fitting that I post a nutritious recipe once in while (amidst all the cupcakes!). Two years ago, I was browsing through the cookbook section of a bookstore and came across a whole-wheat oatmeal pancake recipe along with what I'm assuming was a really great photo. It looked very simple to make, so I decided to give it a try and noted the recipe on my cell phone.
The pancakes turned out to be one of those really dense yet fluffy hotcakes, with lots of meaty texture. None of that wimpy flat pancake business! Because the addition of the oatmeal, the pancakes are a little bit dryer than most, but nothing that syrup can't fix :) And lots of fibre and good carbohydrates too.
To this day, this is my go-to recipe for pancakes. I've never written down the recipe, and still consult my cell phone whenever I make it! Unfortunately, it's been years, so I can't remember the book from which this recipe is from!
Oh, and I like these with a bit of Lyle's Golden Syrup too :)
Okay, maybe a little bit more...
Whole-Wheat Oatmeal Pancakes (makes about 5 medium sized cakes)
1 cup Whole-Wheat flour
2 teaspoons Baking Powder
1/8 teaspoon Salt
4 tablespoons Sugar
1/3 cup Oats (quick cooking, rolled)
2/3 cup Milk
1-2 tablespoons Canola oil or Butter
1. Combine dry ingredients.
2. Add eggs and 2/3 cup milk. It will make a thick batter.
3. Let sit for about 15 minutes for the the oatmeal to absorb the liquid.
4. Heat up a flat bottomed pan on medium heat, and add a bit of oil or butter to grease up the pan.
5. Add pancake batter in dollops (I personally use my 1/3 cup measure to make 5 uniform sized medium pancakes. If you're making canape sized, just use a spoon).
6. The batter is very thick, so use a spoon or other tool to flatten it out to the thickness you want. (I like mine thick and meaty). The batter will rise a fair amount as well.
7. After about 2 minutes, check underside. When browned to your desire, flip over.
8. Enjoy with a bountiful amount of your syrup of choice :)