Oat-Whole Wheat Buttermilk Pancakes
40
- Prep Time15 mins
- Total Time55 mins
- Makes8
Photo, Erik Putz.
Buttermilk pancakes get a healthy makeover with the addition of oats and whole-wheat flour.
Ingredients
1 cup whole-wheat flour
1/2 cup quick oats
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 eggs
1 cup buttermilk
1 tbsp canola oil
maple syrup, for serving
assorted berries, for serving
Instructions
Stir flour with oats, sugar, baking powder, baking soda and salt in a medium bowl.
Whisk eggs with buttermilk and oil in a large bowl. Whisk in flour mixture. Set batter aside for 15 min.
Heat a large non-stick frying pan over medium-low. Pour 1/3 cup batter into pan. Cook until bubbles form on top of each pancake and edges begin to brown, 2 to 3 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes are golden, 1 to 2 more min. (Don’t press or pancakes will become tough.) Transfer to a plate.
Step-by-step pancake making
Step 1
Use a spoon to scoop flour into a measuring cup. Use a knife to scrape off excess, and don't pack the flour down or you'll end up with too much.
Step 2
Pour batter into a hot non- stick pan, 1/3 cup for each pancake. (Use a larger pan to cook several at once.)
Step 3
The pancake is ready to flip when it starts to bubble on top, and when the bottom is brown. Use your spatula to check.
Step 4
Use the widest spatula you have to ensure a smooth, bump-free flip in the pan.
Step 5
Resist the temptation to press down while cooking the other side: It'll compress the batter and make the pancake tough.
Kitchen Tip
- Reduce cook time by using two non-stick pans at the same time.
Nutrition (per serving)
Calories 270, Protein 10g, Carbohydrates 38g, Fat 9g, Fibre 4g, Sodium 420mg.