Best 6 Whole Wheat Oatmeal Pancakes Recipes

WHOLE WHEAT, OATMEAL AND BANANA PANCAKES

Steps:

• Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour.
• Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
• Whisk together the egg, milk, vegetable oil, and vanilla.
• Stir in the mashed banana.
• Pour the egg mixture into the flour mixture and stir just until moistened.
• Let the batter stand for 5 minutes.
• Heat a lightly oiled griddle over medium-high heat.
• Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes.
• Flip, and cook until browned on the other side.
• Repeat with remaining batter.

WHOLE WHEAT OATMEAL FLAXSEED PANCAKES

Steps:

• 1. Mix dry ingredients.
• 2. Add wet ingredients to dry ingredients except for egg white.
• 3. Whip egg white until fluffy.
• 4. Fold into batter.
• 5. Cook on a hot griddle on both sides until deep golden brown. Yield (8) 4-inch pancakes

WHOLE-WHEAT OATMEAL PANCAKES

Steps:

• Soak oats in 3/4 cup buttermilk 10 minutes.
• 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.
• Heat a griddle 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.)

WHOLE WHEAT, OATMEAL, AND BANANA PANCAKES

Steps:

• Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

WHOLE WHEAT WITH OATMEAL PANCAKES

Steps:

• Mix all dry ingredients In separate bowl, beat egg then add milk and yogurt. Stir in dry ingredients. Let stand for 5 minutes. Preheat griddle until temperature reaches at least 375 F. Lightly oil griddle, pour a scant 1/4 cup of batter on the griddle. Cook until bubbles appear on the top of pancakes and you see the edges begin to dry. Cook for a couple more minutes on the other side. Keep warm in oven until ready to serve. You can vary the amount of milk to make the pancakes thinner or thicker. Depending on the griddle, the best temperature may be between 375 and 400 F. You can mix several batches of the dry ingredients and save for future preparation. Simply add 1 cup of the dry mix to the wet ingredients when you want pancakes. You can add blueberries to the mix if you like, fresh are better than frozen. Frozen can add too much moisture to the mix. Serve with maple syrup and any kind of fruit on the side. These have to be some of the healthiest pancakes you'll ever have.

WHOLE WHEAT OATMEAL PANCAKES

Steps:

• Combine the oats and 3/4 cup of the buttermilk in a medium bowl and soak for 10 minutes. Meanwhile, in another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Add the egg, melted butter, brown sugar, the remaining 3/4 cup plus 2 tablespoons of buttermilk, and the oat mixture to the bowl. Whisk together until just barely combined. Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat (or spray with nonstick cooking spray). Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding more oil to the pan if necessary.