Double Whole Grain Pancakes: Hearty, Nutritious, and Fluffy
Double Whole Grain Pancakes combine whole wheat flour and oats for exceptional nutrition and flavor.They are fluffy, hearty, and naturally satisfying.The pancakes provide more fiber than traditional recipes.Their nutty taste pairs perfectly with fruits and syrups.They make an excellent breakfast or brunch option.These wholesome pancakes are easy to prepare and family-friendly.
Ingredients
- 1 cup whole wheat flour
- 1 cup rolled oats
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Place the oats in a blender and pulse briefly until they resemble coarse flour.
- In a large bowl, combine whole wheat flour, oat flour, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until combined.
- Allow the batter to rest for 5 minutes to hydrate the grains.
- Heat a lightly greased griddle or nonstick skillet over medium heat.
- Pour about ¼ cup batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
- Old-fashioned oats work best for texture.
- Do not overmix the batter.
- Resting the batter improves fluffiness.
- Whole wheat flour adds a nutty flavour.
- Buttermilk creates a tender texture.
- Adjust sweetness according to preference.
- Fresh fruit makes an excellent topping.
- Pancakes can be frozen for later use.