Whole Wheat Oatmeal Pancakes

I adapted this recipe from epicurious.com. I found that the yogurt gives it an extra bit of tang than just using the buttermilk. Also, if you do not have buttermilk, you can add 2 teaspoons of vinegar or lemon juice to the milk and let it sit for about 5 minutes. These pancakes are great with just a bit of butter and syrup, or you can put a little fruit compote together. The easiest way to do that is by adding 2 cups of the frozen fruit of your choice with a 1/4 cup of water and a 1/4 cup of sugar. Let is simmer for about 10 minutes till it reduces to a nice sauce. I hope you enjoy.

Whole wheat oatmeal pancakes

Ingredients:

• 3/4 cup rolled oats
• 3/4 cups plus 2 tablespoons well-shaken buttermilk, divided
• 3/4 cups plain yogurt, divided
• 1/2 cup whole-wheat flour
• 1/4 cup Unbleached flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 2 tablespoons unsalted butter, melted
• 1 tablespoon packed brown sugar
• 1 teaspoon Vanilla

Soak oats in 1/2 cup buttermilk and yogurt for 10 minutes.

While that is soaking, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.

Mix egg, butter, brown sugar, remaining 1/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.

Heat a griddle over medium heat until hot and spray with cooking spray. 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 and cook other side, about 1 minute more. (Lightly spray griddle between batches.)

Adapted From:

Whole Wheat Oatmeal Pancakes

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