Whole Wheat, Oatmeal Pancakes

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My cooking priorities have shifted just a little over the past year. I don’t really have a lot of time to prepare fancy or involved meals for myself so what I have is pretty boring these days. I do make sure to have healthy and yummy food on hand for Alex though. Now he is a toddler on the move and completely on solid foods so we are trying new things all the time, which is pretty exciting! I have made these pancakes too many times to not post them. They are fluffy, moist and freeze well. I think they are so good you don’t even need a topping on them. The banana version was the best pancake I had ever had…until I tried the apple cinnamon! Seriously, these are so delicious. Alex goes crazy flinging his arms and legs when I get these out, he is so excited I barely have time to cut the pancake up for him to eat. On top of that, these freeze great (which is what I do to have them on hand all the time)!! Just make sure to let pancakes cool completely then put in a freezer bag, voila! To reheat I just defrost in the microwave then pop in the toaster for a little bit.

For the apple cinnamon version just replace the mashed banana with 1/2 cup unsweetened applesauce and 1.5 teaspoons of cinnamon, yum!

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Whole Wheat Oatmeal Pancakes

Ingredients:
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 banana, mashedDirections:

1. Blend oats in a food processor until the texture resembles coarse flour. Mix together the blended oats, flours, brown sugar, baking powder, baking soda and salt in a medium bowl; set aside.
2. Mix together the egg, milk, oil, and vanilla. Once combined, stir in the mashed banana. Pour wet ingredients into the flour mixture and stir until just moistened. Let batter rest for 5 minutes.
3. Heat lightly oiled pan or griddle over medium-high heat. Drop batter by large spoonfuls 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.Yields about 12 pancakes, depending on how large you make them.

Nutrition per pancake:

Banana: 159.2 calories, 3.9g fat, 2.2g saturated fat, 17.5mg cholesterol, 204.5mg sodium, 28.4g carbohydrate, 2.3g fiber, 9.7g sugar, 5g protein

Apple cinnamon: 155.3 calories, 3.8g fat, 2.2g saturated fat, 17.5mg cholesterol, 204.7mg sodium, 27.5g carbohydrates, 2.4g fiber, 9.5g sugar, 4.9g protein

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