I first had an oatmeal pancake at my mom’s house. She was caring for my grandfather who was fighting Cancer, and was cooking from a Cancer diet cookbook.
I hate to admit it, but I was surprised that they were so good! I remember just loving the deeper complexity of the oatmeal, the texture and the sweetness.
White pancakes have their place, but this is the kind of pancake I want as my everyday pancake.
Yield: 18-20 4 inch pancakes
2 cups non-dairy milk
2 teaspoons apple-cider vinegar
1 cup whole oatmeal
1 Tablespoon vegetable oil
3 Tablespoons maple syrup or agave
1 teaspoon vanilla
2 Tablespoons applesauce
1 1/2 cups whole wheat flour
½ teaspoon salt
3 teaspoons aluminum-free baking powder
½ teaspoon cinnamon
pinch, freshly ground nutmeg
Measure out non-dairy milk and add vinegar. Set aside for 5 minutes to curdle.
In a medium bowl mix oats, oil, maple syrup (or agave), vanilla and applesauce.
Mix the curdled milk mixture and applesauce and oat mixture and allow to sit for 5 minutes.
Meanwhile, sift flour, salt, baking powder, cinnamon, and nutmeg. Whisk until well blended.
Add wet ingredients to dry and stir just until blended. Do not over mix. Fold in any additions.
*(blueberries, chocolate chips, cinnamon apples, nuts etc.)
Pre-heat a non-stick pan over low/medium heat. Lightly oil the pan and wipe with a paper towel to remove the excess. Keep the paper towel to re-oil the pan periodically.
*Tip: If your pancakes are sticking, lower the temperature and allow them to cook for a longer time.
For each pancake, pour about ¼ cup batter. Cook about 3-5 minutes, until bubbles start to appear on the top.
*(adjust heat as necessary to prevent burning).
Flip carefully with a metal or very thin spatula, and cook until golden on the other side, 1-2 minutes more.
Transfer to a platter and keep warm in the oven on the lowest setting.
*( I just heat my oven to 170 degrees and then turn it off)
Serve warm with desired toppings.