Whole Grain Pancakes

Tonight we had whole grain pancakes for dinner with my home-canned blueberry syrup. YUM! They were soooo good! I think this will be our staple pancake recipe from now on. I found the recipe in my Whole Grains for Busy People cookbook. Very simple, very fast to throw together, and very good tasting! The trifecta! :) The mix makes up enough for 3 batches of pancakes, so the next time we make them, it'll be an even quicker meal, too. These pancakes have a touch of sweetness, a little texture/crunch from the oats, and are more filling than normal pancakes due to the whole grains. All three of us really loved them and we're all looking forward to having them again sometime soon. The flour, oats, egg, milk, butter, and vanilla were all organic.

I'll update with a picture later on.

Whole Grain Pancake Mix

2 1/2 cups whole wheat pastry flour
1 cup old-fashioned rolled oats
1/4 cup sugar
1 Tablespoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt

In a large zipper bag, combine the flour, oats, sugar, baking powder, baking soda. and salt. Seal the bag and shake gently until thoroughly mixed. Label and date the bag.

Refrigerate for up to 3 months. Shake gently to aerate the mix before each use.

Other ideas: Use spelt flour instead of whole wheat pastry flour. (I do plan to try this out sometime, too)

Makes 3 3/4 cups, enough for 3 batches of pancakes


Wheat and Oat Pancakes

1 large egg
1 cup well-shaken buttermilk, plus more if needed (I used powdered buttermilk mixed with milk)
2 Tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 1/4 cups Whole Grain Pancake Mix

Optional additions:
1/2 cup dried currants or blueberries
1/3 cup shelled, unsalted sunflower or pumpkin seeds
Grated zest of 1 lemon or orange
1/4 teaspoon ground cinnamon

If you plan to keep the pancakes warm so that you can serve them all at once, preheat the oven to 200 degrees.

In a large bowl, lightly beat the egg. Blend in the buttermilk, butter, and vanilla.

Fold in the pancake mix and any option ingredients just until the flour is absorbed. Avoid overmixing.

Heat a large griddle or skillet over medium heat. Lightly coat the surface with oil or cooking spray. When a drop of water thrown onto the griddle sizzles, it is ready. Pour 1/8 cup batter per pancake, allowing space for batter to spread.

When the pancakes are dry around the edges and the bottoms are nicely browned, 2-3 minutes, flip them. Cook until browned on the second side, 1-2 minutes. Lower the heat if the pancakes are browning too quickly, leaving the center uncooked.

Serve each batch as soon as its done, or place them in a single layer on a baking sheet and place in the warm oven.