Classic pancakes made with whole wheat flour and oatmeal. Plus a tip to make the fluffiest pancakes ever.
Happy Friday! I hope your day is as beautiful as ours is here. I’m looking forward to a relaxing weekend with no plans, no schedules, no places we have to be.
The past 6 weekends we have either been out of town or hosting company ourselves. It was great, crazy fun, but it’s time to relax.
I’m looking forward to sleeping in, working a bit outside, and doing some baking.
These pancakes are one of my favorite ways to start a lazy weekend. They’re delicious, but still a healthy start to the day.
One trick to making them extra fluffy, whip the egg whites separately and then fold them into the rest of the mixed ingredients.
If you’re in a hurry, you can skip this step and they will be fine. But on a lazy Saturday morning, I recommend taking the extra step to make the fluffiest pancakes ever.
Whole Wheat Oatmeal Pancakes
- 1 and 1/4 cup whole wheat flour
- 1/3 cup old fashioned rolled oats
- 2 tsp baking powder
- 1/2 tsp salt
- 1 and 1/3 cup butter milk
- 2 T honey
- 2 eggs separated
- In a food processor, chop the rolled oats until finely ground. Whisk together, whole wheat flour, ground oats, baking powder and salt in a medium bowl.
- Add butter milk and honey and stir until just combined. In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites in the batter.
- Heat a teaspoon of oil in a skillet to medium high heat. Using about 1/4 cup batter for each pancake, cook pancakes for 2-3 minutes on a side. When bubbles begin to burst on the surface, flip the pancake and cook for 2-3 more minutes or until no longer doughy.
- Serve with your favorite pancake topping. I love fruit or maple syrup.