Whole Wheat Pancakes with Oats and Cinnamon
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Cook time: 
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Makes 5 pancakes, but you can easily double the recipe.
  • 60g (or ⅓ cup + 2 tablespoons) whole-wheat flour
  • 60g (or ½ cup + 2 teaspoons) oat flour
  • ¼ teaspoon cinnamon
  • 2 large eggs
  • 250ml (or 1 cup + 2 teaspoons) milk
  • 20g (about 4 teaspoons) unsalted butter
  • topping of your choice
  1. In a medium-sized bowl, whisk together flours and cinnamon. Add the eggs and milk and whisk to a smooth batter. The batter should be the thickness of double cream.
  2. Add one fifth of the butter to a medium-sized skillet and heat over medium-high heat until the butter is hot and sizzling.
  3. Add one fifth of the batter (about one medium-sized soup ladle) to the hot pan. Lift the pan and swirl the batter from the center of the pan to the sides, coating the bottom of the pan with a layer of batter. If necessary, add more batter to coat the bottom of the skillet.
  4. Place the pan back on the heat and cook the pancake until the top is just slightly moist (not wet!) and the bottom has turned a nice golden color (lift a side of the pancake with a spatula to check the color if you like).
  5. Once you’re happy with the color of the cooked side of the pancake, use a spatula to flip the pancake and cook the other side until golden brown.
  6. Transfer the pancakes to a plate and serve immediately or allow them to cool to room temperature first. Cooled pancakes can be kept in the fridge for up to five days, covered in plastic wrap or stored in an airtight container.
  7. These pancakes are delicious filled with jam or Nutella and topped with powdered sugar, but they also make a great snack topped with almond butter, banana slices and a few chocolate chips, or filled with mashed strawberries!
Recipe by The Tough Cookie at https://thetoughcookie.com/2016/01/24/awesome-whole-wheat-pancakes-with-oats-and-cinnamon/