A healthier Sunday morning…

It’s January and every year at this time I, like many others, tend to jump on the whole “I should be healthier” bandwagon. In January, I start frequenting the gym more, run further and longer, reevaluate my vitamin regimen, try to choose healthier food options when eating out, and try to make healthier dishes at home. Sometimes, I’ll look up new exciting dishes I’ve never tried to make and other times I’ll just cut back on the carbs in a dish. Even if I cut back on the carbs there is one dish I absolutely will not live a week without, my Sunday morning pancakes. Call me a creature of habit, but honestly there is no better way to treat yourself for enduring another work week than pancakes.

So, with a healthier mindset, I decided to switch up my normal Sunday morning pancakes this weekend and used whole wheat and oatmeal instead of unbleached all-purpose flour. Also, to add a little sweetness to the recipe, I threw in some blueberries as they were cooking on the griddle. I like to put any pancake add-ins likes blueberries, chocolate chips, apples, etc. while the pancakes are on the griddle and not in the mix. I feel like it keeps my pancakes from turning the same color as the add-in and ensures even distribution so you are guaranteed to have it in every bite.

Whole Wheat Oatmeal Pancakes with Blueberries

Yields: Approximately 6 large pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

  • 1 1/2 Cups Organic Milk
  • 3/4 Cup Quick Cooking Oats
  • 3/4 Cup Unbleached Whole Wheat Flour
  • 1 Brown Cage Free Egg
  • 2 tsp Organic Light Brown Sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 2 Tbsp Melted Unsalted butter
  • 1 tsp Crushed Cinnamon
  • 1/4 tsp Freshly Grated Nutmeg
  • 1/4 tsp Good Quality Vanilla Extract

Directions

  1. Preheat oven to 200 degrees
  2. Place a greased baking pan in oven (or use SilPats)
  3. Soak oats with 3/4 Cup milk for 10 minutes
  4. Sift flour, salt, baking powder, baking soda, cinnamon, and nutmeg together in a bowl
  5. Pour remaining milk in a liquid measuring cup
  6. Melt butter in a small bowl
  7. Mix yolk of an egg in bowl with melted butter and add in the brown sugar
  8. Mix the egg white with the milk in the liquid measuring cup
  9. Pour butter mixture into liquid measuring cup filled with milk and egg white, mix well
  10. Pour liquid mixture and oat mixture into dry ingredients bowl and mix thoroughly
  11. Oil a griddle or pan and turn burner on medium heat
  12. Scoop 3 Tb. of batter into oiled pan or griddle and sprinkle with blueberries. Let cook on each side until lightly browned. After each pancake is cooked place in oven to keep warm until ready to serve.
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Categories: Breakfast

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