The occasional recipe: the most delicious whole wheat oatmeal pancakes | Gallery Drinkware (Formerly Water Gallery)

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The occasional recipe: whole wheat oatmeal pancakes

These may look like your average whole wheat pancakes, nothing remarkable, but I'm telling you-- these are the best pancakes I've ever made BY FAR! Perhaps even the best pancakes I've ever EATEN. They are just so good-- cakey in the center, crispy around the edges, with just the right flavor combo of buttermilk, oatmeal, and a touch of brown sugar. Drizzle with high quality pure maple syrup and perhaps add a pat of soft butter, and you have the most delicious breakfast ever (or the best breakfast-for-dinner ever, which we love at our house). I got this recipe from Ina...nope, not the Ina you're thinking of. This is Ina Pinkney, a long-time Chicago restaurant owner and proclaimed "breakfast queen" (her much-beloved breakfast and lunch spot, "Ina's," closed its doors by choice in December of 2013 after 33 years in business, to the chagrin of her multitudes of fans). Her cookbook is called "Taste Memories: Recipes for Life and Breakfast" and she truly is a breakfast aficionado. So, without further ado, here are Ina's Whole Wheat Oatmeal Pancakes. (Note: read the recipe carefully before making the pancakes because you need to start the process the night before).

3/4 cup old fashioned oats (not quick cooking)

2 cups lowfat buttermilk

1/4 cup heavy cream

1 large egg

2 tbsp brown sugar

2 tbsp vegetable oil

1/2 cup all purpose flour

1/2 cup whole wheat flour

1/2 tsp salt

1 tsp baking soda

Optional: 1-2 pints fresh blueberries or 2-3 sliced bananas.

1) Combine oats, buttermilk, and cream in a bowl. Cover and refrigerate overnight.

2) The next day, beat the egg, brown sugar, and oil in a small bowl and set aside.

3) In another bowl, combine flours, salt, and baking soda. Mix well.

4) Add the oat mixture and the egg mixture to the dry ingredients. Mix gently (batter will be thick).

5) Coat a non-stick pan or griddle with cooking spray or unsalted melted butter.

6) Once pan is at medium high heat, measure approximately 1/4 cup per pancake and cook one by one (you'll notice tiny bubbles start to appear on the top of the pancake when it's ready to flip. Lower the heat a bit if the cooked side gets too dark).

7) If adding blueberries or bananas, place them on top of the pancakes while the first side is cooking. You may need to add an additional minute or two to the flipped pancake to ensure that it's cooked through. Enjoy!

2 comments

Dec 27, 2016 • Posted by Victoria Binkiewicz

I’ll be honest, I wasn’t too sure about the oatmeal part of this but they sound wonderful!!!

Feb 06, 2016 • Posted by Brittany

Love pancakes! This sounds wonderful and healthy!

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