whole wheat oatmeal pancakes

In San Francisco, more specifically the Sunset District, we don’t tend to see the sun very often. Terribly ironic, I know. This past week has been no exception. The rain was incessantly terrible, often causing me to consider building a raft out of my ikea furniture, just in case we needed to paddle out of here. Although I wouldn’t mind dismantling said furniture, I’m happy to say the roof over our head did in fact keep (most of) the rain out. So in an effort to stay dry, we slept in on Friday (far longer than I’d care to admit), continued feeding our nearly insatiable addiction to the spy show Alias, and ate giant stacks of pancakes. I mean, if you’re going to be stuck inside, you might as well enjoy yourself.

These pancakes are hearty and less fluffy than the straight up buttermilk variety, but they have substance, which I like. These make me feel like it’s not such an indulgence to eat a couple of pancakes (or a giant stack) for breakfast every once in a while. With very little sugar, all whole wheat flour, and the nutritious addition of chopped pecans, you’ll be happy to leave the fat pants stuffed in the bottom drawer.

Whole Wheat Oatmeal Pancakes
adapted from Vegetarian Cooking for Everyone by Deborah Madison
makes 14 four inch pancakes

Ingredients

  • 1 1/2 cups rolled oats
  • 2 cups buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons brown sugar or maple syrup
  • 1/4 cup canola oil
  • 1/2 teaspoon salt
  • 1/2 cup whole wheat pastry flour
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 cup chopped pecans

Preparation

  1. Stir the oats and buttermilk together and let stand for 20 minutes. Beat the eggs with the vanilla, sugar, and oil, then stir in the soaked oats. Combine the dry ingredients and add them to the oat mixture. Fold in the chopped pecans.
  2. For each pancake, drop 1/4 cup batter onto a heated griddle or skillet and cook over medium-low heat until the tops are dimpled with holes. Turn the cakes over and cook the second side. Because of the moisture in this batter, the cakes need to cook slowly, but turn them only once.
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    March 27, 2011. Tags: , , , , , , . breakfast, fruit, vegetarian, Whole Wheat.

9 Comments

  1. veggiegrettie replied:

    Those look hearty and oh so yummy!

    • Rachel Logan replied:

      Oh, they are! You should definitely make them! They make wonderful weekend food. :)

  2. Julie replied:

    What is whole wheat pastry flour? Where can I get it?

    • Rachel Logan replied:

      Whole wheat pastry flour is flour made from soft wheat that is then ground very fine. You can find it generally at whole foods. Bob’s Redmill is a great brand. :)

      • Julie replied:

        Thanks, I should have guessed Whole Foods :)

  3. Danielle replied:

    Hello there! I’d like to try this recipe – could I use regular whole wheat flour instead? I don’t have WW pastry flour :(

    • Rachel Logan replied:

      Hi Danielle! You can absolutely use whole wheat flour. The pancakes just might not be as fluffy, because the flour will be a bit heavier, but they will be equally delicious. Hope you like them!

  4. laq1013 replied:

    Your Tastespotting caption caught my eye. Pass the pancakes but just say no to “fat pants”! Love it! These look fabulous. I am a pancake-lovin’ fool!

    • Rachel Logan replied:

      Absolutely! Nooooo to fat pants! :)

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