Whole Wheat Oatmeal Pancakes
Start your morning on a wholesome note with these fluffy and naturally flavorful Whole Wheat Oatmeal Pancakes, a perfect blend of hearty ingredients and subtly sweet undertones. Made with fiber-rich whole wheat flour and rolled oats, these pancakes are packed with essential nutrients and a touch of cinnamon for warmth. The batter comes together effortlessly with pantry staples like milk, maple syrup, and coconut oil, while the light, airy texture ensures they cook to golden perfection in just minutes. Ideal for a nutritious family breakfast or a leisurely weekend brunch, these pancakes pair beautifully with a drizzle of maple syrup, fresh fruits, or a dollop of yogurt. Quick, healthy, and endlessly versatile, this recipe is a must-try for anyone seeking a balanced and satisfying start to the day!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Rolled oats
- 2 teaspoons Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 1.25 cups Milk (or non-dairy milk)
- 1 large Egg
- 2 tablespoons Maple syrup (or honey)
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil (or melted butter)
- 1 tablespoon Cooking oil (for greasing the pan, optional)
Instructions
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, cinnamon, and salt. Stir until evenly mixed.
In a separate bowl, whisk together the milk, egg, maple syrup, vanilla extract, and melted coconut oil until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil, if necessary.
Scoop 1/4 cup of batter onto the skillet for each pancake. Use the back of the scoop to spread the batter if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
Repeat the process with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, yogurt, peanut butter, or extra maple syrup.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2322 mg | 101% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 40.5 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 544 mg | 42% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1466 mg | 31% | |
*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.
