So, I set out to create a healthier version of our Sunday pancakes that would also keep me full at least until lunch time. In that regard, I knew fiber was the key. I also threw in some nuts for protein. Topped with some fresh strawberries (perfectly ripe & in season here in Southern California) and a drizzle of maple syrup, the result is a very tasty, satisfying pancake that will definitely become part of our Sunday morning routines.
It still has some of that cakey/fluffiness you expect in a pancake, but it also has some texture that helps it feel like you're really eating something filling. And as I type this several hours later, I'm happy to report - I'm not hungry yet!
Whole Grain & Nut PancakesIngredients:
3/4 c. old-fashioned oats
3 Tbsp. blanched almonds
3 Tbsp. bran cereal
3/4 c. white whole wheat flour
2 tsp. baking soda
1 tsp. baking powder
1 1/2 c. skim milk
2 Tbsp. honey (or sugar)
2 Tbsp. oil
1/4 tsp. salt
In a blender or food processor, pulse oats, almonds and bran cereal into a fine meal (small flakes/chunks are OK). Add to a bowl with white whole wheat flour, baking soda and baking powder.
In separate bowl, beat milk, honey, oil, egg and salt until smooth. Add to flour mix. Stir until well combined. Let batter rest about 5 minutes.
Heat griddle over medium heat. Spray lightly with oil.
Ladle about 1/3 c. of batter onto to griddle per pancake. Cook 3-4 minutes on each side until golden brown and fully cooked in the center.