I’ve been trying a few healthy pancake recipes lately (mostly from healthy eating Instagram accounts), and this whole wheat oatmeal pancakes from Sally’s baking addiction is my favorite so far.
These pancakes are made using whole wheat flour, oats, Greek yogurt, almond milk. Pretty much all the good stuff. They’re soft, thick, fluffy, moist with a tinge of cinnamon, which I totally love. And because they are whole wheat, they are more filling than the usual pancakes.
My girls loved them too. Of course I had to throw a few chocolate chunks in their pancakes (ok fine, in mine too) because that’s how they like their pancakes – chocolatey. I guess a little bit of chocolate won’t hurt?
The most basic step to make pancake batter is to combine the dry and wet ingredients separately. You want to break up all the flour lumps first before combining with the wet mixture. You can sift the dry ingredients if you want. Otherwise, stirring them well would do just fine.
Another secret to fluffy pancakes that I’ve learned is not to over mix your pancake batter. Over-mixing leads to flat, chewy, cardboard-like pancakes (been there, done that) which is a BIG no. I remember making pancakes for the very first time years ago. I just dumped in ALL of the ingredients in a blender and zap away! That was the worst pancakes I’ve ever eaten. I learned my pancake lesson now.
You want to stir the batter gently, just until the dry and wet ingredients are incorporated. A little bit of lumps is okay.
I prefer to add chocolate chunks/chips while cooking each pancake, instead of adding them in the pancake batter. I find that they burn easily with the latter method. So what I always do is, I pour the pancake batter first onto a pan (make sure it’s hot and coated with oil), and then I add the chocolate chunks/chips on top. Kind of like sprinkling it. Then flip it over. The result is yummy pancakes with melted chocolate chunks/chips inside.
Stack ’em up and drench them in maple syrup. No fake maple syrups, please. You want the real deal – 100% pure maple syrup. It’s a bit pricey, but it makes a whole lot of difference (and healthier too)! Serve with bananas, berries, pecans, walnuts, anything you like.
Here, I layer each pancake with Greek yogurt and top with fresh strawberries. Yum!
Whole Wheat Oatmeal Pancakes:
1 cup whole wheat/wholemeal flour
1/2 cup quick oats
1 tsp ground cinnamon
1/4 tsp fine sea salt
2 tsp baking powder
1 cup almond milk
1/4 cup Greek yogurt (plain or flavoured)
2 tbsp brown sugar
1 tsp vanilla extract
Chocolate chunks/chips (optional)
In a large bowl, combine all the dry ingredients – whole wheat flour, oats, ground cinnamon, salt and baking powder. Set aside.
In another bowl (I prefer to use measuring jug tho), whisk the almond milk and egg together, then add brown sugar, vanilla essence and Greek yogurt. Whisk until there are no lumps.
Make a well in your dry ingredients and pour in the wet ingredients. Gently stir the batter just until the dry and wet ingredients are incorporated. Remember not to over mix it.
Heat up your pan and coat it with oil. Once it’s hot, pour about 2 tablespoons of batter onto the pan. Sprinkle with some chocolate chunks/chips if you want. Cook for about 1 minute, then flip to the other side. Cook for another 2 minutes before transferring it to a plate. Repeat until the batter is finished (you need to coat your pan with oil for each pancake you cook).