These whole wheat pancakes are healthy, hearty, and can even be made ahead of time. Imagine pancakes that incorporate the convenience of overnight oats with the excitement of a special weekend breakfast.
The recipe starts by whisking together milk, Greek yogurt, an egg, rolled oats, and honey. This combination is then covered and refrigerated overnight, but it can be kept in the refrigerator for several days if you want to get a head start on weekend brunch. The moisture of the milk and yogurt soften the oats you'll use in the batter.
When you are ready to fire up the griddle, customize the batter with flavorful, nutritious additions like dried fruit, nuts, seeds, fresh apple, wheat germ, and oat bran. A dash of cinnamon and vanilla extract add flavor, as well.
These stick-to-your-ribs pancakes are a great way to kick off the morning and will give you energy for the rest of the day. Top with a pat of butter or serve with a side of applesauce for a healthy twist.
- 2 cups milk
- 1 (6 ounces) container Greek yogurt
- 1 egg
- 3/4 cup rolled oats
- 2 tablespoons honey
- 1 1/4 cups whole wheat flour
- 2 tablespoons canola oil
- 1 tablespoon baking powder
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark raisins
- 1/4 cup walnuts (finely chopped)
- 1/4 cup sesame seeds
- 1/4 cup wheat germ
- 1/4 cup oat bran or wheat bran
- 1 teaspoon cinnamon
- 1 medium apple (peeled, seeded, and shredded)
- Canola oil (as needed, for griddle)
Gather the ingredients.
In a large bowl whisk together the milk, Greek yogurt, and egg.
Next, add the rolled oats and honey. Stir to blend.
Cover the bowl with a lid or plastic wrap and refrigerate overnight. (You can prepare the pancakes the next morning, or the batter will keep, covered and refrigerated, for several days.)
When you are ready to prepare pancakes, remove the batter from the refrigerator and stir in the whole wheat flour, 2 tablespoons of the canola oil, baking powder, vanilla extract, and salt. Mix well to combine.
Add the raisins, walnuts, sesame seeds, wheat germ, oat or wheat bran, cinnamon, and shredded apple until well combined. The batter will be thick.
Heat canola oil to generously cover griddle and heat over medium-high heat until very hot. Using a 1/4 cup measuring cup, scoop the batter onto the hot pan and cook the pancakes, turning once, until nicely browned and cooked through. Add more oil as needed between batches.
Serve these whole wheat pancakes with a pat of butter and a drizzle of maple syrup, if desired. The pancakes are also delicious served with a side of applesauce.