Whole Wheat Oatmeal Pancakes

One of my favorite things to do over the weekend is to make a big, hearty breakfast. When I first started eating more healthy the first thing I thought I'd have to let go of were these tasty weekend breakfasts. However, hearty does not have to equal unhealthy. ANYTHING can be healthy, you just have to find a way to make it better, more wholesome, and with more nutritious ingredients. I decided that an oatmeal pancake would be a good place to start so I googled "whole wheat oatmeal pancakes" and this recipe popped up.

These pancakes were some good stuff. They were hearty and super filling. I ate 2 and was done. Not only was I done but I was full for over 4 hours. I am NEVER full for 4 hours. These were just the perfect healthy pancake- dense and oatty, yet still light and airy like a pancake. They would turn even the biggest whole grain skeptic into a fan. I loved this recipe and will definitely make these again. Next time I'll make and freeze them so I can defrost one for breakfast.



Source: Adapted from Epicurious

Note: Epicurious claims this makes 4 individual pancakes, I got closer to 7 or 8.

Ingredients:

3/4 cup quick-cooking oats
1 1/2 cups plus 2 tablespoons 1% milk, divided
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons butter, melted
1 tablespoon packed brown sugar


Directions:
Soak oats in 3/4 cup milk for 10 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl.

Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons milk, 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.