Easy Scratch Whole Wheat and Oatmeal Pancakes

We’re all trying to eat a little healthier. Whole grain flour and rolled grains are a remarkable way to incorporate more fiber into the diet while enjoying delicious flavor. One of our favorite ways to include whole grain is by making these light and fluffy pancakes. Adding the oats lightens the texture and adds a slow-burning carbohydrate that keeps you full for hours. We like ours with fresh fruit and a drizzle of real maple syrup. This recipe will yield about 8 medium pancakes. The recipe can be doubled or even tripled. Make extra pancakes and freeze them for a quick toaster pancake on busy mornings.

Whole Wheat and Oat Pancakes

1 cup Panhandle Milling whole wheat flour

1 ½ cup Specialty Grains quick cooking oats

2 Tbsp. baking powder

½ tsp teaspoon salt

2 cups milk (or milk alternative)

3 eggs, beaten

¼ cup vegetable oil

2 Tbsp. molasses or maple syrup

1 tsp. vanilla

Directions

•  Preheat a lightly oiled griddle over medium heat.
• Mix whole wheat flour, oats, baking powder, and salt in a large bowl.
• Mix milk, eggs, vegetable oil, molasses, and vanilla in a small bowl.
• Pour into the flour mixture all at once. Continue mixing until smooth.
• Pour batter, about 1/4 cup at a time, onto the prepared griddle. Cook for 1 to 2 minutes, until bubbly.
• Flip, and continue cooking until lightly browned. Serve warm.