Foodie Fridays: Whole-Wheat Oatmeal Pancakes
Posted by Guest in Foodie Fridays
After a week of coffee-and-granola-bar breakfasts, I'm dreaming of spending Sunday morning languishing in bed for as long as possible, only heading to the kitchen when hunger calls to prepare these amazing Whole-Wheat Oatmeal Pancakes. We discovered this recipe one weekend after debating the nutritional merits of pancakes and trying to justify a high-calorie, carb-heavy (but uber-yummy) breakfast that would leave us hungry again within a matter of hours. So, I searched online for ways to improve upon pancakes beyond simply switching to whole-wheat flour.

Happily, this wonderfully nutty, nicely textured recipe from Epicurious was one of the first recipes I came across, and it includes both oats and wheat flour. Know what that means? These pancakes will not only satisfy my occasional pancake craving, they'll hold me over until lunchtime while helping manage my cholesterol levels--a pretty sweet deal!

We usually top these with bananas and either a drizzle of syrup or a dollop of freshly whipped cream. They're wonderful either way, and this weekend I'm going try slathering some peanut butter under the bananas for an extra protein boost. I'll bet these would also be great with blueberries or strawberries, too - I can't wait to experiment on another relaxing Sunday morning!

Don't fret if you don't have buttermilk on hand or are reluctant to buy a big container you'll never finish -  just make your own!

Whole-Wheat Oatmeal Pancakes
(adapted slightly from Epicurious)
3/4 cup oats (regular or quick-cooking)
1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided (or make your own)
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 1/2 tablespoons packed brown sugar
sliced bananas

Soak oats in 3/4 cup buttermilk (30 minutes for regular / 10 minutes for quick-cooking).

Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined. Do not over-mix.

Heat a griddle or large, heavy-bottomed pan over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

Yield: 8-10 pancakes

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