Building a better pancake

by Camille on May 12, 2010

I love pancakes in a major way. Plain with maple syrup, adorned with fruit or nuts, or, my personal favorite, with blueberries in the batter–I like them all, even if they do remain a treat (I stick to protein-rich breakfasts most mornings). When I make my own, I usually make whole wheat versions from scratch to stay on the healthy side; when short on time, I use Arrowhead Mills Multigrain Pancake and Waffle Mix (tip: add an egg or a heaping teaspoon of plain yogurt to make them more moist).

With all this in mind, I just tried a recipe for oatmeal pancakes from Smitten Kitchen and I must say: I think I’ve finally found my pancake soul mate. Loaded with fiber, these are savory and filling without feeling like a pancake brick in your stomach the way some whole grain pancakes do. Don’t be intimidated by the steps; it actually didn’t take that long to throw these together, and trust me, the results were well worth it the extra effort.

You can find the recipe here. And do share your favorite healthy pancake secrets and recipes below!


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Sheglova May 13, 2010 at 3:29 pm

My newest pancake find! Picked it up at the local Mother’s Market in Southern Cali., can also be purchased online. All natural ingredients include organic unbleached white flour (some use enriched flour), sugar, oats, buttermilk powder, barley malt powder, vanilla powder, baking soda, baking powder and salt. Different variations include spices, cocoa, etc. There is a Whole Wheat variety made with organic whole red spring wheat. I was really excited to make some for my family this morning. Wholesome, not overly sweet cinnamon-ie taste. Very easy to make. I followed the recipe that called for an egg and some oil. Doesn’t feel like a whole wheat pancake brick after eating. : ) I highly recommend it!

Camille May 13, 2010 at 5:32 pm

Thanks, Sheglova! I’ll have to look into that!

Beth @ 990 Square May 14, 2010 at 9:38 am

I actually just (today actually!) posted a recipe for a homemade whole grain pancake mix that you make at home and store in the freezer. With oats and white whole wheat flour the recipe is very filling, and having it in the freezer and ready to go makes it easy to make these anytime.

Camille May 14, 2010 at 9:06 pm

Beth–love your site! I’ll be sure to bookmark it!

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