Wheat N Oat Pancakes
Start your morning with a wholesome twist with these irresistibly fluffy Wheat N Oat Pancakes! Packed with the nutty goodness of whole wheat flour and heart-healthy rolled oats, this recipe strikes the perfect balance between nutritious and delicious. A hint of cinnamon adds warmth, while a touch of maple syrup or honey sweetens the deal naturally. Quick to prepare in just 25 minutes, these pancakes are ideal for a cozy family breakfast or a meal-prep-friendly option for busy mornings. Whether topped with fresh fruit, creamy yogurt, or a drizzle of syrup, these versatile pancakes are a satisfying way to fuel your day. Perfect for those seeking a healthier pancake alternative, this recipe is a must-try for lovers of hearty, homemade breakfasts!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Rolled oats
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 cup Milk (dairy or plant-based)
- 1 large Egg
- 2 tablespoons Maple syrup (or honey)
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted) or neutral oil
- 1 as needed Butter or oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, salt, and ground cinnamon to combine the dry ingredients evenly.
In a separate medium bowl, whisk together the milk, egg, maple syrup (or honey), vanilla extract, and melted butter (or oil) until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing; lumps in the batter are fine.
Let the batter rest for 5 minutes. This allows the oats to soften and the batter to thicken slightly.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon or measuring cup to gently spread the batter into a circle.
Cook the pancakes for 2-3 minutes on the first side or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for 1-2 minutes on the other side or until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, yogurt, maple syrup, or nut butter.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 1494 mg | 65% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 37.5 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 442 mg | 34% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1204 mg | 26% | |
*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.
