In the age-old battle, Pancakes vs. Waffles..
Pancakes dominate. Every time.
The problem with pancakes, however, is that they also dominate your gut.
This fall I set out to find the perfect pancake recipe for my husband. My priorities were protein, fiber, and of course, a consistency that didn’t rob him of the joy of fluffy pancakes.
The solution (for now) is whole rolled oats.
We like them in smoothies, parfaits, meatloaf.. and now pancakes.
This recipe is pretty simple, so rather than talking it through, step by step, I just want to give you a few helpful tips.
First, it is so important to let your batter rest for at least ten minutes before you cook your first pancake. If you skip this, your first pancakes might be total duds, but your last ones will alright. (I find that no matter the recipe, the last pancakes are always better than the first. What is with that?) If you hang tight and give your batter a little time, your first pancakes will be awesome, and the last even better!
Also, the heat of your griddle or frying pan has to be just right! This does not mean to just turn the heat on full blast. You’ll basically scorch your pancakes without them being done- a combination no one likes. What will work best is turning your setting to a medium heat and allowing it time to be consistently hot at that temperature.
Finally, don’t flip your pancakes too soon. Wait until you can see that the edges are cooked and firming up, and there are a significant number of bubbles forming on the top!
Also, sometimes I find it super fun to cut my pancakes into awesome shapes! Cheers to the fall!
- 1 & 3/4 cup oat flour (I use half oat flour by grinding up whole oats completely, and the other half a bit more coarse.
- 1/2 tsp Stevia
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup almond milk (or any milk of your choice)
- 1 & 1/2 tbsp coconut oil
- 3 large eggs
- 1 tsp vanilla
- 1 tsp cinnamon (I personally like 2 teaspoons)
In a large mixing bowl, add all dry ingredients and mix well.
In a separate bowl combine all wet ingredients. Add wet ingredients to dry and mix well. I like to use a fork so that my ingredients are well blended, but I don’t lose the texture of the oats as I would if I used an electric mixer.
Allow your batter at least ten minutes to rest. In this time, preheat nonstick griddle or skillet over medium heat, using any oil of your choice to very light coat the surface. Allow your pan to heat for at least ten minutes so the heat is consistent across the surface.
After at least ten minutes have passed for both the batter and the pan, use a 1/4 cup measure to pour batter onto the pan. Allow your pancake time to cook well on the first side. You will know it is ready when you can see the edges firming and there are visible bubbles forming across the surface of the pancake. Flip your pancake and allow it rise on the other side for 1-2 minutes before removing from the pan. Do not press the pancake down with a spatula to make it cook faster, as it will take all the fluff out.
For variations, you can add a half cup chocolate chips to batter or any nut of your choice.
Serve with all your favorite toppings and enjoy!