Whole Grain Pancakes
This favourite flavour is often our first heat, the first cooking of the day for my family. A batch of these pancakes is a great way to spin a strong dose of whole grains into a get-out-of-bed treat and to kick-start a nutritious day.
1 cup whole-wheat, grain or almond flour
1 cup oatmeal flakes
2 tablespoons baking powder
1 teaspoon ground nutmeg or cinnamon
1/2 teaspoon salt
2 cups any milk or water
1/4 cup vegetable oil or melted butter
2 tablespoons honey
2 eggs, 4 for added richness
1 teaspoon pure vanilla extract
Whisk together the dry ingredients, including the brown sugar, if using, to distribute the fine powders evenly among the coarser ones.
Whisk together the wet ingredients and then pour them into the bowl of dry ingredients. Lose the whisk and grab a wooden spoon so it won’t clog in the batter. Stir the batter until it is smooth, but don’t overmix.
Spoon the batter into the preheated pan, evenly filling it with a lot of little pancakes or a few large ones. Smaller ones are easier to flip and are easy to pass out to a hungry crowd.
Watch for bubbles. As the batter heats through, the baking powder will activate and release leavening bubbles that rise to the surface. Keep an eye on them. At first, they’ll burst and disappear, but as the batter cooks through they’ll leave behind a telltale hole.
When the pancakes are evenly covered here and there with holes, it’s time to flip. Because the batter is heated through, and the first side is already browned, the second side cooks faster.
You can get ahead of a crowd by stashing a plate full of pancakes in a warm oven. Cover the plate with a bowl, and they’ll stay fresh and warm while you cook more.