Whole Wheat Oatmeal Pancakes
Fluffy pancakes are possible even when they're made a little bit healthier with whole wheat flour and oatmeal! You're going to love this twist on the classic pancake breakfast.
Servings: 12 6-inch pancakes
Ingredients
- 1¼ cup whole wheat flour
- ⅓ cup old fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1⅓ cups buttermilk
- 2 tablespoons honey
- 2 eggs separated
Instructions
- 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.