We’ve become big pancake eaters in our house. My husband is sort of the breakfast master these days and Kenya loves getting into the action as his Daddy’s sous chef. Many mornings I come down to the kitchen at the crack of dawn only to find the two of them partaking in their own little IHOP, and I have to say they’re giving me a run for my money. Blueberry, banana, strawberry, even raspberry pancakes — my boys have been on a roll. So, I set out to beat them at their own game. Or at least come up with something equally yummy.
This recipe takes no time to put together and it’s a perfect opportunity to let your kids help you cook_ whisking and dumping the dry and wet ingredients into a bowl is great fun for them. I liked the idea of using oatmeal in these pancakes as they add great texture and flavor. Not only is the end result delicious, they’re also healthy and packed with nutritious ingredients that are the perfect start to a kid’s busy day!
Take that boys!
Whole Wheat Oat Pancakes
- 1 1/2 Cups buttermilk
- 1 egg
- 2 Tbsp butter melted
- 2 Tbsp agave
- 3/4 Cup Quick Cooking Oatmeal
- 3/4 Cup whole wheat flour
- 1 1/2 Tsp baking powder
- 3/4 Tsp baking soda
- 1/2 Tsp kosher salt
- Place the first 4 wet ingredients in a bowl and whisk to thoroughly combine.
- In a separate bowl, combine all the dry ingredients and whisk to combine.
- Add the dry mixture to the wet mixture and stir until just combined (it’s okay if there are a few lumps).
- Heat a large pan or griddle on medium heat and grease with butter or oil.
- Drop about 2 Tbsp of the pancake mixture onto the griddle and cook for 3 minutes on each side or until golden.
- Serve with desired topping(s).
- * Prior to serving you can keep them warm on a sheet tray in a 250 degree oven until all the pancakes are cooked.
- **Allow to cool and place in a ziploc bag, label and freeze up to 4 months. When ready, place in a toaster over or oven at 300 for 10 minutes or until heated through.