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Pancakes with Whole Wheat and Oatmeal picture

Pancakes with Whole Wheat and Oatmeal

Pancakes are always a hit, but these whole-wheat pancakes are a home run. Using whole-wheat cake flour keeps the pancakes light and the oatmeal adds a nice chewy texture. These pancakes will be a family favorite.

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  • 3/4 cup old-fashioned oats
  • 1 1/2 cups plus 2 tablespoons buttermilk, split
  • 3/4 cup whole wheat cake flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten with a fork
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon packed brown sugar
  • butter or canola oil for cooking
  • To serve (optional):
  • Sliced bananas
  • Real maple syrup

Serves 4

  1. Preheat the oven to 200F and place a large baking tray in the oven to warm.
  2. Place the oats in a medium bowl. Shake the buttermilk well and pour 3/4 cup of the buttermilk over the oats. Soak the oats for 10 minutes.
  3. Meanwhile, in a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. Add the egg, melted butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk and oat mixture to the dry ingredients. Stir until just combined.
  5. Heat a griddle or large non-stick skillet over medium heat until hot. Lightly brush the pan with oil or butter.
  6. Working in batches, pour 1/4 cup batter per pancake onto the hot surface and cook until bubbles appear on the surface and the undersides are golden brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more.  Place the cooked pancakes on the warm baking tray and return the tray to the oven.
  7. Brush a little more oil or butter on the griddle or skillet and repeat until all batter has been used.
  8. Serve the pancakes hot with banana slices and real maple syrup, if you like.

Thank you Susan!!!! Your work is inspiring and the food is always great!