Good Grains Pancakes
Start your morning on a wholesome note with these fluffy and flavorful Good Grains Pancakes! Packed with rolled oats, whole wheat flour, and just a hint of cinnamon, this recipe delivers a hearty twist on classic pancakes that’s both nutritious and satisfying. The batter comes together effortlessly with ingredients like almond milk, a touch of honey or maple syrup, and optional chia seeds for added texture and health benefits. Perfect for breakfast or brunch, these pancakes cook up golden-brown in minutes and pair beautifully with fresh fruit, yogurt, or a drizzle of syrup. Whether you're looking for a nutrient-rich breakfast option or simply crave a comforting stack of pancakes, this recipe is a delicious way to fuel your day. Keywords: Good Grains Pancakes, whole wheat pancakes, healthy breakfast recipes, oat flour pancakes, wholesome pancake recipe.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 2 large Eggs
- 1.5 cups Unsweetened almond milk (or milk of choice)
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey or maple syrup
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Chia seeds (optional)
- 1 tablespoon Cooking oil or butter
Instructions
In a blender or food processor, pulse the rolled oats until they become a coarse flour-like consistency.
In a large mixing bowl, whisk together the oat flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, beat the eggs, then whisk in the almond milk, vanilla extract, honey or maple syrup, and melted butter.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If you’re using chia seeds, fold them into the batter now. Let the batter rest for 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil or butter.
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully with a spatula and cook the other side until golden brown, about 1-2 minutes more.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.
Serve warm with your favorite toppings such as fresh fruit, yogurt, nuts, or additional syrup.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 2531 mg | 110% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 35.9 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 989 mg | 76% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1353 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
