Whole Oat & Wheat Pancakes

Homemade pancakes are simple, tender and fluffy,  but when they are made with refined flour, I find them lacking in both flavor and nutrition.  I was on the hunt for a pancake that used all whole grains and possessed excellent flavor and texture.

Whole Oat Wheat Pancakes with fresh blueberries and bacon
Whole Oat & Wheat Pancakes with fresh blueberries and bacon
Here they are:  easy homemade pancakes made with all whole grains.  My breakthrough was when I combined ground whole oats and whole wheat pastry flour.  This combo gave the pancakes balanced structure and flavor.  Buttermilk gives a tender crumb to this brunch staple.  I served these rustic pancakes with fresh blueberries and real maple syrup and was delighted with the results.  Enjoy!

Whole Oat Wheat Pancakes (makes 8 pancakes)

3/4 cup (4 oz) old fashioned rolled oats, ground into flour*
3/4 cup (3.5 oz) whole wheat pastry flour
1 tsp baking powder
1/2 tsp sea salt
1/4 tsp baking soda
1 TB sugar
one large egg
2 TB unsalted butter, melted
1 1/4 cup (10 oz) buttermilk

In a medium mixing bowl, stir together all the dry ingredients.  Then whisk in the egg, buttermilk, and melted butter.  Stir gently just until combined.  For best results, allow the batter to rest at room temperature for 20 – 30 minutes before baking.  The batter is thick and slightly lumper than pancake batter made with all refined flour.

Fry pancakes on a hot griddle.  The key to knowing when to flip them is when the edges of the pancake are just set but the top is still wet.

*I used a food processor to grind the whole rolled oats into flour.  You may also use a blender.  Process the whole oats for 30 seconds to a minute.  The ground oats will be fine, but slightly irregular in consistency.

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