My hearty wholegrain pancakes are my go-to American pancake recipe for everyday breakfasts because they’re fully wholegrain and don’t have any added sugar in the batter. The only downside (if you can call it that) to them is that they soak up lots of maple syrup, but if that’s not what you want they’re also delicious served with this 100% fruit compote instead.
Pancakes are also a nice way to start easing yourself into the realm of baking. They cook on the stove top not the oven, so they aren’t technically baking, but you can think of them as baking lite. They’re very forgiving and you can practicing mixing up some batter and using leavening. This recipe in particular is very flexible. The oil can be omitted entirely, if desired. You can add few Tbsp of sugar if you want them lightly sweetened. You can use water or milk or a non-dairy beverage. And any number of tasty mix-ins (see my suggestions below) could be added to spice them up.
Makes 10-12 3″ pancakes
- 1 cup rolled oats (quick-cook oats are also fine)
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 1/2 cups water or milk of choice
- 1 tsp vanilla
- 2 tbsp vegetable oil
- 1/2 cup unsweetened shredded coconut (optional)
- Fresh or frozen blueberries, blackberries, and/or currants (optional)
- Coarsely chopped pecans or other nuts (optional)
Combine the dry ingredients (and coconut, if using) in a medium bowl. Add the wet ingredients and whisk until combined, but try not to over mix.
Heat a large skillet over medium-low heat. Add a tablespoon or so of oil or butter and use a thin spatula to spread it around. Add batter to the pan by the 1/3 cupful, a few inches apart. If adding any nuts or fruit, sprinkle them onto wet pancakes now.
Cook until the top side of the pancake looks dry around the edge and about half way into the center, and the bottom is golden brown. Flip with your spatula and cook until the other side is golden brown.
To keep the hearty wholegrain pancakes hot while you’re finishing up the rest, put an oven-safe dish on the middle rack and set the oven “warm” or the lowest temperature setting. As you add pancakes, keep the dish covered with a bit of foil or another dish inverted over the first so they don’t dry out.