Oats and wheat pancakes

Written by Published on in BREAKFAST AND BRUNCH, Breakfest, vegan

Miss E, our two-year old granddaughter, arrived Sunday afternoon for a sleepover. It’s always fun to have the charming Miss E running around the house (she never walks), sharing meals and snacks with us. She loves to eat and is willing to try just about anything before passing judgement. She’s just started using the word love to describe how she feels about things, and it’s hilarious to hear her tiny self say things like, “I love tempeh!,” or “I love pink!” or “I love quinoa!” For dinner she had some unusual-looking seitan which she tentatively picked up and nibbled before exclaiming, I LIKE it!”

Miss E likes to have pancakes for breakfast when she stays with us but I was debating between pancakes and oatmeal, and ended up making pancakes with half wheat and half oats. I even measured the ingredients so I could post a recipe. Then I searched this blog to make sure I hadn’t posted the exact recipe before and nope, not the exact one. So here it is.

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Ingredients

  • 1 cup white whole wheat flour

  • 1 cup regular rolled oats, ground to flour in blender or food processor

  • 1 tablespoon evaporated cane juice (natural sugar)

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon sea salt (optional)

  • 1-3/4 cups soy or other non-dairy milk

  • 1 teaspoon cider vinegar or rice vinegar

  • 2 tablespoons canola oil

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Directions

  • In a medium bowl, whisk together the flour, oats, sugar, baking powder, baking soda and salt, if using.
  • Add the vinegar to the milk and stir to curdle. Stir the oil into the milk.
  • Add the wet ingredients to the dry and mix together. The batter will be fairly thick, but if it seems too thick, add a small amount of additional milk.
  • Heat a cast iron griddle over medium heat until hot, then lightly oil it by spreading the oil with a spatula. Throw a few drops of water onto the pan and if it hisses and jumps, it’s ready.
  • When it turns golden brown, turn off the heat and allow to sit in the oven about 20–30 minutes to continue drying.
  • Drop batter onto the pan to make approximately 2″ pancakes. When bubbles form on top and the edges look dry, turn the pancakes over and cook about 15-30 seconds or until browned.
  • Serve with pure maple syrup, applesauce, or the topping of your choice.

Update: I had batter left over so I stored it in a glass container in the refrigerator. On Wednesday morning I made pancakes again, and they were just as yummy (maybe even better) than they were on Monday. Of course I had to add a little more soymilk to the batter because it had thickened, but having the batter in the fridge made pancakes seem as easy as cold cereal. Well, almost! Had them with date syrup.

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