A couple weeks ago, we ran out of white flour. Since we are grocery store procrastinators in this household, this meant I had to withhold making any recipes that used white flour for about two weeks. Luckily, we did have whole wheat flour, so I used whole wheat flour for several recipes, like the lovely pancakes you see above.
Despite finding whole wheat flour a great substitute when used as a smaller ingredient (like as thickening for a sauce, or as a batter for breaded chicken), I was excited to finally get white flour back into my kitchen.
Fast forward to the grocery store, Baking Needs aisle. I am perusing the items and mention to Brad that we only have whole wheat flour and I need white flour. He says to me, "Wait, why do we need white flour? Let's just use whole wheat." "Well it just doesn't rise up the same as white flour and there's a different consistency to it", I reply. And then we both think about it and he says, "Well, whole wheat tastes really good. I like it." And I add, "it is a lot healthier than white flour."
And we end up walking out of the grocery store with another package of whole wheat flour, continuing to leave our house void of the white version.
And so the whole wheat journey begins. We'll see how this goes. (Even though I think I will most definitely be using some white flour to make Linda's delicious orange rolls sometime soon--referenced here.)
But these pancakes, they are healthy and DELICIOUS and filling and the perfect wake-me-up breakfast. I recommend making these on a Saturday, freezing the pancakes you don't eat, then toasting up the frozen pancakes throughout the week for a fast and nutritious breakfast on a busy morning. Ahh, life's little shortcuts.
Adapted from Aarean at Just Cook Already
2 cups regular oats
2 cups buttermilk*
2 eggs, whipped
1/4 cup melted butter
1 - 1-1/2 cups whole wheat flour
2 Tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon plus 1 dash cinnamon
1/4 teaspoon salt
*If you don't have buttermilk, then substitute with white vinegar or lemon juice and regular milk. For one cup, place one tablespoon of white vinegar or lemon juice in a liquid measuring cup, then add enough milk to bring the liquid up to the one cup line. Let stand for five minutes, then use as much as needed.
Mix all ingredients together and scoop batter by 1/4 cup-ful onto a well-greased griddle over medium-high heat. When bubbles start to pop, flip pancake. After 30-45 seconds, remove from heat and place on a plate.
Serve with Annie's Syrup and enjoy!