Receta Whole Grain Oatmeal Pancakes
So January, which has traditionally been a month full of healthy recipes here at Our Best Bites, is over and we now have a little bit more flexibility. But…Sara and I are still working hard at our health and fitness goals. And so, of course, I’m posting pancakes. Because that’s what you eat when you’re trying to shed to pounds.
But really, it’s all about balance. I’m Kate. I love food. I love to eat. I would never, ever be a happy, whole human being if I couldn’t ever eat pancakes again. Like, real pancakes made with flour and gluten and dairy. I remember walking into Subway to get a salad years ago when I had lost a bunch of weight and feeling this profound sense of sadness because the bread smelled so good and, at that point, I literally thought I would never eat bread again.
So, barring allergies and intolerances and all that jazz, there is no reason why you can’t eat things like pancakes when you’re trying to be healthy. You can’t eat, like, 10 pancakes (like I have pictured here, because 10 pancakes is way prettier than 1 or 2), but you can still eat pancakes. Go easy on the syrup. Eat them with some protein and fat to help balance out any blood sugar spikes. Be mindful of what you’re eating the rest of the day. But balance is just as important to your mental health as it is to your physical health and sometimes, especially on dreary winter days, pancakes are just what you need.
Just because this recipe uses whole wheat flour and oats and coconut oil (and kefir in my case, because the grocery store was out of buttermilk but not out of kefir and it turns out they taste exactly the same) doesn’t mean it is not delicious. The oats have a natural sweetness and both the oats and whole wheat flour have a fantastic nutty, rich flavor. Using virgin coconut oil (this is my favorite brand–the price is for a two-pack, which ends up being a really great price) adds a mild coconut flavor to the pancakes and all sorts of good-for-you fatty acids. Plus, you can whip them up in just a few minutes with minimal dirty dish damage and my entire family loves them–in fact, these are the pancakes they always ask for, for all three meals!
You’re going to need quick-cooking oats, coconut oil, whole wheat flour, baking soda, brown sugar, salt, cinnamon, vanilla, all-purpose flour, an egg, and buttermilk or plain kefir.
Preheat a griddle to medium heat. In a medium bowl, whisk together the oats, flours, salt, and cinnamon.
Add the brown sugar and stir to combine. Brown sugar that’s holding its shape from its measuring container is one of my favorite things in the world (along with a never-been-touched jar of peanut butter).
In a small bowl, whisk together the egg, vanilla, melted coconut oil, and buttermilk. Add the liquid mixture to the dry ingredients and mix until just combined.
Drop by 1/4 cup onto the hot griddle (if you want silver dollar pancakes, use 1-2 tablespoons). When the edges are firm and the bubbles start popping and forming holes, flip the pancakes and cook until golden brown on the other side.
Serve immediately with your favorite pancake toppings like berries, apples, bananas, yogurt, buttermilk syrup, agave, maple syrup, peanut butter, Nutella, etc.
Makes 8 pancakes.
Whole Grain Oatmeal Pancakes
- Recipe adapted by Our Best Bites from Taste of Home
- Ingredients:
- 1/2 cup + 2 tablespoons quick-cooking oats
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon table salt
- 3/4 teaspoon baking soda
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 1 cup buttermilk or plain kefir
Instructions:
Preheat a griddle to medium heat. In a medium bowl, whisk together the oats, flours, salt, sugar, and cinnamon. In a small bowl, whisk together the egg, vanilla, melted coconut oil, and buttermilk. Add the liquid mixture to the dry ingredients and mix until just combined.
Drop by 1/4 cup onto the hot griddle (if you want silver dollar pancakes, use 1-2 tablespoons). When the edges are firm and the bubbles start popping and forming holes, flip the pancakes and cook until golden brown on the other side. Serve immediately with your favorite pancake toppings like berries, apples, bananas, yogurt, buttermilk syrup, agave, maple syrup, peanut butter, Nutella, etc. Makes 8 pancakes.
Nutrition Information (per pancake made with 1/4 cup batter):
Calories: 165
Fat: 5
Carbs: 25
Sugars: 10
Fiber: 2
Protein: 5