I couldn’t tell you the last time I had a pancake, before this morning. We rarely go out for breakfast, and when we do, I don’t get pancakes. But I like pancakes, so why haven’t I made them at home in years? As you may have noticed, I’ve been on a whole wheat kick lately, and I had whole wheat pancakes on my 30 Before 30 list. I saw these Raspberry Oat Whole Wheat Pancakes and thought they’d be perfect!
Not only is today Independence Day, but it’s also Nate and my’s anniversary, so I thought I’d make a special breakfast. We were both already up and out of the house by 7 am, but I was looking forward to pancakes after my morning run! These are somewhat thick pancakes, but very filling, and even better, very healthy. The recipe made 8 pancakes, but I could barely put down two, and Nate struggled with this third. The hint of cinnamon is an excellent background flavor, without being over powering. Instead of raspberries, I used strawberries since they were on sale. They gave the pancakes the perfect amount of sweetness, and topped with just a touch of pure maple syrup, heavenly!
Whole Wheat Pancakes with Oats and Strawberries
Source: Simple Craves and Olive Oil
Servings: 8 medium-sized pancakes
1 tbsp distilled vinegar
1 1/4 cup less 1 tbsp milk
1/2 cup rolled oats
1 cup whole wheat pastry flour
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp salt
2 egg whites
3/4 tsp vanilla extract
1/2 cup strawberries, sliced small
1. Add vinegar to liquid measuring cup. Add milk up to the 1 1/4 cup mark. Pour into medium-sized bowl and add oats. Set aside and let sit for 10-12 minutes.
2. Meanwhile, in a medium-sized bowl, combine dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
3. Using your stand mixer and whisk attachment, add egg whites to mixing bowl and whisk to soft peeks on medium until frothy and fluffy.
4. Heat griddle pan over medium heat and spray with non-stick cooking spray. Add vanilla extract to milk and oats. Whisk in dry ingredients until just combined. Add sliced strawberries and fold in egg whites. Using a ladle, add about 1/3 cup of the batter to the pan. Use the ladle to spread the batter so the pancakes don’t get too thick. Once they start to bubble around the edges, they are ready to flip, about 2-4 minutes on each side. Serve with additional strawberries and maple syrup.