Recipe by Deb's Recipes
These wholesomely delicious pancakes are my very favorite. I've been making them for years since finding this keeper recipe in The Low Cholesterol Olive Oil Cookbook (Schlesinger & Ernest) 1990.
Top Review by GinaStudySmart
These were delicious, and really brought out the flavor of the blueberries I added. I only had while whole wheat flour in the house, so used that in place of the white and wheat flours, and added 1 Tbsp Palm kernel sugar and used grape seed oil instead of canola. I needed to add a little extra milk (I used almond milk) to compesate for the heavier flours, and let the mixture set for about 10 minutes, since whole grains need that time to absorb liquid. Tasty, easy recipe to adapt to what I had on hand and for family dietary needs.
- 1 1⁄2 cups skim milk
- 1⁄4 cup canola oil
- 1 egg
- 2 egg whites
- 3⁄4 cup white flour
- 3⁄4 cup whole wheat flour
- 1⁄2 cup oatmeal
- 1 tablespoon baking powder
- 1⁄2 teaspoon allspice or 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- Lightly oil an electric frypan or pancake griddle with no-stick cooking spray and heat.
- Whisk (wet ingredients) milk, oil, and eggs together; combine remaining (dry) ingredients and add them to the wet ingredients; stir to combine all.
- Pour 1/4 cup of batter at a time onto hot griddle to form 5-6" pancakes; cook until surface of pancakes is bubbled; flip pancakes over and cook until both sides are light golden brown.
- NOTES: The ratio of white flour to whole wheat flour can easily be varied (example: 1 cup white with 1/2 cup wheat flour) to suit your family's preference. Also, you may opt to use two whole eggs instead of fussing with egg whites. And for this recipe, your choice of either quick-cooking or regular old-fashioned oatmeal will work just fine.