Breakfast Fruit HomeCooked Vegetarian

Whole Wheat and Oatmeal Pancakes with Local Berries

December 24, 2014

When I have breakfast, I love to have one that is fulfilling and wholesome and, of course, delicious! Pancakes and French toast are my favourite to-go breakfast options. So, today, I made some delicious Whole Wheat and Oatmeal topped with local raspberries from my Mahabaleshwar trip.

My story with oats goes a long way back, when my parents believed (rightly) that porridge was the best breakfast for me before I left for school – but I hated it, and the very thought of having porridge still makes me sick! However, with the recent developments in my increasingly aware approach to food, I decided to work with oats as a healthy ingredient. In fact, I had made Strawberry and Oats Muffins in January this year for a Bake Sale; I still can’t eat porridge, though.

Quaker Oats had sent me a package of multiple oats packets sometime last month, and it contained a small packet of Strawberry and Apple Oats. So, this morning, when I wanted to make breakfast, I used it in a deceivingly simple recipe from Sally’s Baking Addiction for Whole Wheat Pancakes with Oatmeal and Cinnamon. The only change was the use of regular yoghurt and honey instead of sugar. This is super easy and a must-try recipe!

 

 

Print Recipe
Whole-Wheat and Oatmeal Pancakes with Local Berries (Adapted from Sally's Baking Addiction)
A healthy breakfast for leisurely mornings....
Course breakfast
Cuisine american
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course breakfast
Cuisine american
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Sift together the dry ingredients - flour, oats, baking powder, salt, cinnamon powder - and mix well.
  2. In a separate bowl, mix together the wet ingredients - egg, milk, yoghurt, vanilla and honey.
  3. Now make a well in the bowl with the dry ingredients and slowly draw the dry ingredients into the wet and mix till just incorporated - too much mixing will result in a tough pancake. You want this to be fluffy and delicious.
  4. I prefer to transfer the mixture into a measuring cup with a spout for easy and even pouring.
  5. In a griddle, put in some oil or butter enough for one pancake (keep adding the same amount for each pancake).
  6. Pour a small amout on the griddle once its hot (not warm, hot) and spread it out a bit.
  7. Once, small holes start forming on the top, and the bottom edges start browning, turn the pancake over and cook for few minutes. Transfer to the serving plate. Continue to do this for all the batter.
  8. Once you build a stack, top with fresh berries/nuts/chocolate chips and some honey or maple syrup! Eat warm.
Share this Recipe

You Might Also Like

No Comments

Leave a Reply