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Saturday, August 16, 2008

Whole Wheat Oatmeal Pancakes

I really wanted pancakes for breakfast yesterday, but I wanted whole wheat. I looked around the Food Network to look at recipes to see ratios of flour to milk, etc. and came up with this recipe:

1/2 c. whole wheat pastry flour
1/4 c. rolled oats
1/2 t. baking soda
1/2 t. baking powder
1 T. protein powder
1 T. ground flax
1 T. sugar
cinnamon to taste
1 t. canola oil
1 egg white
1/2 c. fat free buttermilk

Mix all of the dry ingredients, then stir in oil, egg white, and buttermilk. Stir it only until it comes together (there will be some lumps), then let the batter rest while the pan heats.

I cooked them over medium high heat, probably 3 minutes on the first side and 2 minutes on the second. I topped them with a little Smart Balance and maple syrup. This made two huge pancakes, and I only ate one. Next time I think I will make more smaller sized ones so they are easier to flip, and I think it would help to monitor the cooking time.

Also, next time I am going to try whipping the egg white and folding it into the batter just to see how that changes the texture.


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