Every Saturday or Sunday I like to make a big breakfast for myself and the Mr. He gets up early in the morning during the week, so weekends are the only times we can sit down together and have breakfast. ‘Cause I’m not getting up at 5 in the morning during the week. Sorry. Not happening.
And I realize the idea of a whole wheat pancake totally ruins pancakes for some of you. For that, I apologize.
Anything you make from scratch at home using whole wheat flour tastes much better than anything whole wheat bought at a store. Store bought whole wheat bread tastes like salted cardboard. Homemade whole wheat bread tastes like homemade bread, except the flavor is a bit more wholesome and nutty than white bread. These pancakes are the same way. The oats and whole wheat flour add tons of flavor, and are an easy way to incorporate whole grains into your breakfast.
As it is Saturday morning, I’m very likely making these pancakes as we speak. Or read. Or whatever.
Cue the pancakes! Make the mix ahead of time, and in the morning all you have to do is add eggs, butter, and milk, and you are on your way to pancakey heaven. You are riding on the pancake highway.
It all starts out with this.
Whir the oats in a blender or food processor to make oat flour.
It will look like this. Please disregard the oats that weren’t ground up properly. Do as I say, not as I do.
Add whole wheat flour, sugar, baking powder, baking soda, and salt. Mix well.
To make the pancakes, crack 2 eggs into a mixing bowl. I used a massive duck egg, so I only needed one.
Add 2 cups of the mix and 2 tablespoons melted butter or olive oil. NOT extra-virgin, please. Olive pancakes do not a good breakfast make.
Add milk until a good pancakey consistency is reached. This is a very technical term, pancakey.
Cook ’em up!
Yum yum yum.
Whole Wheat and Oat Pancake Mix
1 cup old fashioned oats
3 cups whole wheat flour
3 tablespoons sugar
3 tablespoons baking powder
3 teaspoons baking soda
1 teaspoon salt
Place the oats in a food processor, pulse until finely chopped. Place in a large airtight container. Add the remaining ingredients, stir well. Store in a cool cupboard or refrigerator. Stir pancake mix well before using.
To make the pancakes, crack 2 eggs into a large mixing bowl, whisk until frothy. Add 2 cups pancake mix, and 2 tablespoons melted butter or olive oil. Whisk in milk until a thick but pourable consistency is reached. Let batter rest for 10 minutes before cooking.
– If you are not completely sold on the 100% whole wheat idea, use 50/50 white and whole wheat flour.
– I use natural demerara sugar in this recipe. White sugar is fine. Honey is even better.