Whole Wheat Oatmeal Flaxseed Pancakes Recipes

WHOLE GRAIN PANCAKES

Steps:

• In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
• Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

FLAXSEED OATMEAL PANCAKES

Steps:

• In a large bowl, combine the first 7 ingredients. In a small bowl, whisk the egg yolk, buttermilk, brown sugar, oil and vanilla; stir into dry ingredients just until moistened. , In a small bowl, beat egg white on medium speed until stiff peaks form. Fold into batter. , Pour batter by 1/4 cupfuls onto a greased hot griddle coated; turn when bubbles form on top. Cook until the second side is golden brown.

WHOLE WHEAT OATMEAL FLAXSEED PANCAKES

Steps:

• 1. Mix dry ingredients.
• 2. Add wet ingredients to dry ingredients except for egg white.
• 3. Whip egg white until fluffy.
• 4. Fold into batter.
• 5. Cook on a hot griddle on both sides until deep golden brown. Yield (8) 4-inch pancakes

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.

WHOLE WHEAT PANCAKES WITH FLAX SEED

Steps:

• Whole wheat flour, baking powder, whole flax seed and salt mix in separate bowl. In a small bowl mix olive oil, milk, vanilla and eggs together till blended. Pour wet ingredients into dry ones and mix well. Cook just like traditional pancakes.
• Optional: Instead of vanilla, add banana favoring, crushed walnuts and a teaspoon of honey. My kids love this one.
• You can also add mashed banana's, or baked pumpkins, dried fruit, or even bran to it. Endless possibilities.

WHOLE WHEAT CINNAMON PANCAKES

Steps:

• Whisk buttermilk, eggs, and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes.
• Stir flour, sugar, baking powder, salt, baking soda, and cinnamon into the oat mixture; whisk until completely blended into a batter.
• Melt 1/2 teaspoon butter in a skillet over medium heat. Ladle batter into the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.