These hearty pancakes are a nutritious way to start your morning
It's hard to resist a stack of fluffy golden pancakes, but it seems like every time I eat them I want to crawl back into bed and take a nap right after. The first few bites are great, but then the carb overload sets in and I'm left with a too-full belly that turns into a deep hunger just a couple hours later. Not the case with these healthy oat pancakes, taken from a recipe in Canal House Cooks Everyday. Most of the batter is made from rolled oats, with just a little whole wheat flour and cornmeal to balance it out. I wouldn't say that the pancakes taste "healthy", but they definitely have more substance and texture than traditional flapjacks. They make a substantial breakfast that will keep you powered through the morning without any hunger pains. And since you're being so good, there's no harm in treating yourself by dousing the cakes with some pure maple syrup.
Note: The original recipe in the cookbook is called "Ian's Healthy Pancakes". I'm not sure who Ian is, but his pancakes sure are delicious.
More Pancake Recipes:
Healthy Oat Pancakes:
- Combine 1 1/4 c. rolled oats with 2 c. buttermilk and 1 tsp. honey in a mixing bowl.
- In another bowl, whisk together 1/4 c. cornmeal, 1/4 c. whole wheat flour, 1 tsp. salt, and 1 tsp. baking soda.
- Stir the dry ingredients into the oat mixture, then stir in 2 beaten eggs.
- Let the batter sit for a few minutes, while you heat a grilled or large heavy skillet over medium heat.
- Melt some butter onto the griddle, then mound large spoonfuls of batter into circles on the griddle.
- Cook the cakes for a few minutes, or until the bottoms are golden brown and bubbles form on the surface of the cakes.
- Gently flip over and cook for another few minutes.
- Stack the cakes on top of each other to keep warm, and repeat the process until all the batter is used.
- Divide the pancakes onto plates and top with butter, maple syrup, and/or a dusting of powdered sugar.
Serves three-four
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