In my unending attempts to be a better wife and mother I have been trying to incorporate more whole grains and less of all that white stuff into my family’s diet. This can be a bit tricky when your family is use to only white flour!
This past week my husband and I went to breakfast and I ordered the oatmeal pancakes in my attempts to eat healthier.
They were delicious. As soon as we got home I set out to find a recipe so that I could duplicate them. With a few little changes and tweeks I think I have come up with a winner!
I served them for Sunday breakfast. My husband loved them but I knew my teenage daughter would be the tricky one. She knew something was up and wanted to know why the batter looked lumpy. When I told her there was oatmeal in them she made a face but promised to give them a shot.
Much to her surprise and my pleasure she loved them!
You soak the oatmeal in buttermilk overnight so a little planning is required. Thanks to the soaked oatmeal the pancakes are very moist and yummy.
The recipe also calls for coconut oil which I had but if you don’t just go ahead and use canola or vegetable oil instead. You really should get yourself some coconut oil though – it’s so good for you.
I also used brown sugar instead of white sugar and next time I think I will use some agave syrup.
The version I had at the restaurant also had dried cranberries in them so I added some of those to part of the batter.
Tessa chose to have them with butter and real maple syrup.
My husband had a healthier version with fresh strawberries.
Either way they were delicious and an easy way to sneak more of those whole grains into your family’s diet.
What’s your favorite way to get your family to eat more whole grain goodness?
2 C dry old fashioned oatmeal
2 C buttermilk
2 tablespoons coconut oil or canola oil
1/2 C whole wheat pastry flour
1/2 C whole milk (I used 2 %)
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tsp cinnamon
1/4 C dried cranberries
The night before, combine the oatmeal, flour and buttermilk in a large bowl. Stir well. Cover with plastic wrap and refrigerate overnight.
The next morning, remove the bowl from the refrigerator. Add the eggs, oil, sugar, baking powder, baking soda, salt and cinnamon.
Stir together. Add milk till it’s a good pancake consistency. Mix until just combined.
Cook the pancakes on a hot, buttered griddle. They’re ready to turn when the top side is bubbly and puffed up, flip and let cook on other side. Do not smash them down with your spatula even though you may be tempted!
Recipe inspired by Musings of a Housewife