Prep 20 mins
Cook 10 mins
A yummy hearty grainy pancake! Lots of fiber, vitamins, and flavor.
- 3⁄4 cup oats (old fashioned or quick oats will work. I use old fashioned though)
- 3⁄4 cup wheat flour
- 1 tablespoon vital wheat gluten
- 1⁄4 cup winter squash (Pureed. Can be found in the freezer aisle next to the frozen spinach)
- 2 tablespoons sugar (or honey)
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 large eggs
- 1 1⁄2 cups skim milk (any milk should be fine though)
- 3 tablespoons vegetable oil (or some other fat such as melted butter)
- 1⁄4 teaspoon cinnamon
- Measure and combine dry ingredients into one bowl. Mix to combine ingredients well.
- Measure and combine wet ingredients in another bowl. Use a whisk to combine thoroughly.
- Pour the wet ingredients into the dry ingredients and mix gently. You want to combine all ingredients well without over mixing. Overmixing will make a tough pancake.
- Set bowl aside for at least 10 minutes. The oats need some time to get soft and incorporate well into the batter.
- In the meantime, turn on a griddle to 325 degrees or a large skillet to about medium heat.
- Apply a thin layer of oil to the griddle or skillet. (I pour a blob of oil on there and then wipe gelty with a paper towel so there is just a thin film left).
- Stir the batter gently a couple of times to redistribute the oats in the batter and pour pancake batter onto preheated griddle with a scant 1/4 cup measure.
- When small bubbles appear on the surface of the pancake, it's time to flip (about 2 or 3 minutes per side).
- Serve with maple syrup or any other yummy pancake topping. To avoid sugar, try peanut butter or cream cheese. My 20 month old son likes his this way.
- *This recipe is very versatile. Add fruit, flax seeds, chocolate chips, or whatever to the batter before cooking for a little change.