whole-wheat oatmeal pancakes

that taste good. actually, they taste really good. not the dry whole-wheat pancakes you are used to. these are light and crunchy. making a  healthy pancake does not mean they have to taste like cardboard and sit in your stomach like a brick. the secret here is soaking the oats for 10 minutes in buttermilk before adding them to the batter. makes a huge, moist difference. 

adding ground flax seed is a brilliant idea. flax is high in fiber and omega-3 fatty acids. i throw it into almost everything. smoothies, pancakes, muffins, and pizza dough usually have trace amounts of flax seed. a tablespoon here a teaspoon there doesn’t change the batter, and adds a lot of nutrition. 

and with all the butter and syrup i am gonna pile onto these once healthful pancakes, i welcome any excuse for seconds.

whole-wheat oatmeal pancakes  gourmet-tweaked 

serves 4

• 3/4C quick-cook oats
• 1 1/2 C plus 2 T well-shaken buttermilk, divided
• 3/4 C whole-wheat flour
• 1 T ground flax seed
• 1 1/2 t baking powder
• 3/4 t baking soda
• 1/2 t cinnamon
• 1/8 t grated nutmeg
• 1/2 t salt
• 1 large egg, lightly beaten
• 2 T unsalted butter, melted
• 1 T packed brown sugar

soak oats in 3/4 cup buttermilk for 10 minutes

meanwhile, whisk together flour, flax, 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

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 one minute more.

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