Wheatn Oat Pancakes Recipes

HEALTHY WHOLE WHEAT OATMEAL PANCAKES

Steps:

• Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
• Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.
• Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
• Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made.

OATMEAL AND WHEAT FLOUR BLUEBERRY PANCAKES

Steps:

• Preheat a lightly oiled griddle over medium heat.
• In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
• In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
• Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

HEARTY OATMEAL PANCAKES

Steps:

• Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
• Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
• Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
• Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.

WHOLE WHEAT OAT PANCAKES

Steps:

• Pancakes:.
• Combine oat flour, whole wheat flour and baking powder in large bowl, mix and set aside.
• In blender combine milk, honey, lemon juice, olive oil, egg and vanilla until completely blended (make sure the honey has not fallen to the bottom) pour into bowl containing the flour mixture and mix well.
• On heated griddle or pan, pour enough pancake mix to create your desired size of pancake.
• Cook one first side 20 to 30 seconds then flip over and cook about 10 seconds longer, remove from pan and repeat until mix is used up.
• Syrup:.
• Combine berries in small sauce pan (if frozen thaw in microwave) with honey and heat on medium heat until starting to bubble.
• Pour into blender and blend until completely mixed.
• Put pancakes on plate and serve with Berry syrup.
• Enjoy.

WHOLE WHEAT, OATMEAL, AND BANANA PANCAKES

Steps:

• Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
• Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

BUCKWHEAT AND OAT PANCAKES

Steps:

• Mix dry ingredients in a large bowl.
• Beat liquid ingredients ( except syrup or topping) in a small bowl; add to dry ingredients and stir until just mixed.
• Spray or lightly oil a hot griddle or non-stick skillet and add batter by 1/3 cup measures; turn when bubbles form on top surface and underside is browned. Cook second side until browned. This should result in 10 each 5" pancakes.
• Serve with syrup or topping of choice.

OAT PANCAKES (WHEAT FREE)

Steps:

• Put oats in a blender or food processor and blend about one minute, or until ground to a flour consistency.
• Combine oat flour, salt, baking powder and cinnamon in a large mixing bowl; mix well.
• Combine egg, milk and vanilla in a small bowl and mix well.
• Stir liquid mixture into dry mixture; mix until just moist. Allow to rest 5 minutes.
• Heat a nonstick large skillet or gridle over medium heat.
• When hot, pour 1/4 cup batter for each pancake.
• Cook until bubbles form on surface of pancake. Turn over and cook until lightly browned.

OAT AND WHEAT GERM PANCAKES

Steps:

• In a large bowl, mix flour, oat bran, wheat germ, baking powder and sugar.
• In a measuring cup, mix milk, egg, oil and vanilla.
• Stir milk mixture into flour mixture.
• Mix well.
• (At this point, batter can be prepared and refrigerated for up to 12 hours. Thin batter by adding milk to desired consistency.) To cook, spray skillet with nonstick spray and heat to medium.
• Add 1-2 tablespoons batter per pancake.
• Cook over medium heat until brown, about 1 minute.
• Turn and cook until brown, about 1 minute longer.
• Serve with syrup, jelly, apple butter, etc.

WHEAT'N OAT PANCAKES

Steps:

• Combine 1st two ingredients in small bowl and let stand 5 minutes.
• In a large bowl, mix the dry ingredients.
• Beat eggs, oil, and vanilla into oat mixture just until blended.
• Gradually stir wet mixture into dry mixture just until moistened (mixture should be lumpy).
• Cook on medium heat.