I think a lot of us are trying to live our lives a little more healthy and eat more nutritious and balanced meals. I’ve been trying to take recipes that my family and I love and make just a few changes so we can feel better about eating them. That is the inspiration behind this pancake recipe.
As usual on the weekends the family wakes up around 6am and we can never decide what to make for breakfast. We go thru this just about every Saturday and Sunday. I ask my husband what he wants for breakfast, and he responds with the usual, “I don’t know what do you want, we had eggs yesterday?” So after listing just about anything I can possibly think of to make for breakfast, I just say how about we have pancakes but I’ll make them healthy. This time I get “are they going to be good?” Well of course they will!
I love these pancakes because they are so fluffy and the whole wheat flour adds a great nuttiness. The texture from the oats is a nice addition too. I used whole wheat flour, but if that’s not your fancy you can always use all-purpose flour. Don’t have pumpkin pie spice, use cinnamon – that’s delicious too. Walk on the wild side – use almond extract instead of vanilla! Need a little more texture? Leave some of the oats whole. Not a fan of the texture? Grind those oats until there isn’t anything left to grind. Trying to add more fiber into your families diet? Toss a few tablespoons of flax seeds in the food processor with the oats
My husband loved the pancakes! I told him they would be good! This recipe has become a staple at our breakfast table and I hope it will at yours too.
- 1 cup old-fashioned oats
- 1 cup whole wheat flour
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 1 tsp. pumpkin pie spice
- 1-1/2 cups milk
- 1 egg
- 2 tbsp. agave nectar
- 2 tbsp. canola oil
- 1 tsp. vanilla
- Preheat a griddle.
- Place the old-fashioned oats in a food processor or blender and pulse until they become fine crumbs.
- In a medium bowl combine the oats, whole wheat flour, baking powder, salt and pumpkin pie spice and mix well to combine.
- In a separate bowl combine the milk, egg, agave nectar, canola oil and vanilla, mix until combined.
- Add the dry ingredients to the wet and mix until incorporated, but don't over mix.
- Pour the batter onto a greased griddle in 1/4 cup portions.
- When bubbles form on the top the pancakes are ready to be flipped.
- For a slightly lighter pancake you can sift the flour.