Whole Wheat Oatmeal Pancakes

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Duyen Tran

California native trying to navigate her new life in NYC as a recent transplant, post-grad, who tries to make friends, explore the city and eat well on a small budget. She’s known for her fairly obscure pop culture references and gumption. You can see some of that doogen.wordpress.com or her twitter @doogencreates.

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There’s this whole debate in the blogosphere about the blurring of reality and fiction. In the sense, that sometimes you write what you think people want to read as opposed to what you really think or you begin omitting truths. Well, I have a truth to tell you that I don’t tell a lot of people.

You ready?

I don’t like pancakes.

There. I said it.

“Blasphemy!” you say. “Who doesn’t like pancakes?!” you ask.

Yup, that’s me—the weirdo who doesn’t like pancakes. BUT, I decided to give this old favorite another try. And since I’m trying to maintain some semblance of healthy eating, I thought I’d give Whole Wheat Oatmeal Pancakes a go.

Now, I got a recipe from Mel’s Kitchen Cafe and I halved it. But I still ended up with enough pancake mix for the entire Duggar clan. So depending on how many pancakes you eat, you might want to consider making only a third of this recipe. I ended up keeping most of it in an airtight container for another day.

You want to take the oats and grind them using the Flat Blade. Grind to your heart’s desire. Ours turned into a fine powder but next time we might try leaving it in thicker bits—just to try out the texture.

INGREDIENTS:

  • 3 1/2 cups rolled (quick) oats
  • 3 cups whole wheat flour
  • 2 cups all-purpose flour 
  • 3 tablespoons sugar
  • 3 tablespoons baking powder
  • 1 tablespoon salt
  • 1 tablespoon baking soda
  • 1 cup vegetable or canola oil

Mix all of the dry ingredients together.

Slowly add the olive oil. When you squeeze the pancake mix together it should stick together slightly.

Now that you have your mix, let’s make pancakes!

Whisk together 1 cup of mix, 1 cup buttermilk (I just used milk—I’m a rebel, I know.), and 1 egg.

The mix will seem really runny at first, but the oats will actually absorb the liquid. So give it a few minutes before you start adding more mix.

To make this a little less “granola” we added some berries. I threw the pancake batter and some fresh raspberries and blueberries into the Bullet.

Once you’ve added your various accoutrements, heat up that griddle!

I’m no pancake expert, but the internet seems to come to the consensus that your pan should be hot enough that when you put some water drops on it that they should dance around. Dancing water droplets, that’s the measure of a properly heated pan.

Pour your batter in and let the edges dry out and bubbles rise to the surface.

Now with great conviction, slide your spatula underneath your pancake and give it a flip. I found that the later pancakes were much better looking than the first few. So don’t be disheartened if yours look funny at first. They still taste good and the third round will look better than the first.

Don’t these look great?!

Doused in real, bonafide maple syrup. I think that might be the real secret to liking pancakes. But the pancakes alone were pretty darn good too.

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