Whole Wheat Oatmeal Pancakes Recipes

HEALTHY WHOLE WHEAT OATMEAL PANCAKES

Steps:

• Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
• Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.
• Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
• Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made.

WHOLE WHEAT OATMEAL PANCAKES

Steps:

• Add all ingredients to a medium sized bowl. Mix until combined.
• Heat skillet over medium heat. If skillet is not non-stick, use oil or butter to grease to prevent batter from sticking.
• Pour batter [1/4 cup per pancake] into skillet and cook about 2-3 minutes each side. Coat skillet again with nonstick spray for each pancake or batch of pancakes.

WHOLE WHEAT OATMEAL PANCAKES

Steps:

• Mix dry ingredients.
• Mix wet ingredients.
• Mix all ingredients together.
• Spoon 1/4 cup of mix onto hot greased pan.

WHOLE WHEAT, OATMEAL, AND BANANA PANCAKES

Steps:

• Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
• Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

WHOLE-WHEAT OATMEAL PANCAKES (GOURMET MAGAZINE)

Steps:

• Soak oats in 3/4 cup buttermilk 10 minutes.
• Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
• Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
• Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.).

OATMEAL AND WHEAT FLOUR BLUEBERRY PANCAKES

Steps:

• Preheat a lightly oiled griddle over medium heat.
• In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
• In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
• Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.