Prep 15 mins
Cook 15 mins
Yummy whole grain pancakes. We make these every weekend. Found the recipe in Whole Grain Baking. The orange juice mellows the whole wheat flavor. You can leave it out, but I recommend trying it. It doesn't affect the flavor at all.
For the mix
- 3 1⁄2 cups rolled oats, ground in food processor or blender
- 4 cups white whole wheat flour
- 1 cup unbleached all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 3⁄4 cup canola oil
To make the pancakes
- 1⁄2 cup milk
- 1⁄2 cup plain yogurt
- 1 tablespoon orange juice
- 1 egg
- Place all dry ingredients in your mixer bowl, fitted with a paddle attachment.
- Drizzle the oil over the dry ingredients while running the mixer on slow speed.
- When all the oil is incorporated, squeeze a bit of the mixture in your hand. It should just hold together.
- If it does not hold together, add more oil, 1 tablespoon at a time. Test after each 1 tablespoon addition until it holds together.
- Store in the freezer in a freezer bag or other airtight container.
- To mix the pancakes:.
- Combine 1 cup of the mix with the milk, yogurt, orange juice, and egg. Let stand for at least 15 minutes. This allows the oats and whole wheat to soften before cooking.
- You can substitute buttermilk for the milk and yogurt.
- Preheat your griddle over medium-high heat.
- Pour the batter in 1/4 cup portions.
- Cakes are ready to flip when the surface is no longer shiny and little bubbles are starting to form around the edges. approximately 3-4 minutes.
- Cook 1-2 minutes more.
- This amount of mix makes enough to serve 4 people.
Absolutely wonderful! I made this mix the other day and stored in the freezer, then pulled out tonight for "breakfast for dinner." Very handy! Everyone loved these pancakes, and I loved that they're healthy and whole grain. Pancakes are tender and light with a great flavor. Not too "healthy" tasting; in fact, I added a few mini chocolate chips to the kids' pancakes and they goobled them down. My children must be tricked into eating whole grain items, so their endorsement means a lot:) King Arthur Flour's Whole Grain Baking is my favorite cookbook, but I hadn't tried this recipe yet and was so glad to find it posted. Be sure to allow the batter to stand 15 minutes and do not skip the OJ, it "tempers the tannic flavor of whole wheat" without adding an orange flavor to the pancakes. Thanks for sharing! Made for PAC Fall 2007.
Absolutely fabulous. I had this recipe from my King Arthur Whole Grain Baking book, but hadn't made it yet. These are simply the best pancakes ever, and so good for you too! Best ever, excellent recipe. Thanks for sharing it.
I've had these pancakes and I absolutely love them and the best thing is that they do not soak up all the syrup like regular pancakes do so you don't have to use so much! Thanks Susan!