Starting with pancakes – whole wheat, oatmeal & fruit pancakes

Why start with pancakes? Why not? Anyone not like to start their day with pancakes?

The original recipe came from the NYT:  Oatmeal Buttermilk Blueberry Pancakes

You’re supposed to make the batter at least one hour in advance, or have the batter sit in the fridge overnight. I rarely make the batter in advance and they seem to turn out okay. It takes a little planning ahead, but making the batter the night before does make it faster to get pancakes on the table in the morning. It’s nice to make a large batch of pancakes to have extras that can be kept in the fridge, then quickly warmed up in a toaster oven.

Makes about 18 pancakes using 1/4 cup measure to scoop the batter.

This recipe is egg and dairy-free. Egg substitute – banana. Dairy substitute – whatever “milk” you like to use.

1/2 cup rolled oats
1/2 cup “milk” of choice (I usually use rice milk)
1 1/2 cups “milk” of choice (I usually use 1/2 cup plain soy yogurt + 1 cup rice milk)
1 tablespoon lemon juice
3/4 cup whole wheat flour
1/4 cup wheat germ
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
1 large banana
1 teaspoon vanilla extract
3 tablespoons canola oil (plus more for cooking)
1 cup fresh or frozen fruit (peaches, blueberries, or grated apple are favorites)

1)    Combine the 1/2 cup “milk” and oats in a small bowl, and set aside.
2)    Combine the 1 1/2 cups “milk” (or “yogurt” + “milk) with the lemon juice in a small bowl (I use the glass measuring cup I used to measure my “milks”), and set aside.
3)    Mix together the flours, wheat germ, baking powder, baking soda, sugar and salt.
4)    In a large bowl, mash the banana, then stir  in the “milk” and lemon juice mixture, vanilla extract and the oil.
5)    Add the flour mixture to the wet ingredients and quickly mix together (I use a fork) – do not overbeat; some lumps are just fine.
6)    Gently mix in the oats that had been soaking in “milk”
7)    Prepare hot griddle / pan as needed with some oil or spray oil. On my gas stove I use a “medium low” flame.
8)    Teeny pancakes – use 1 tablespoon of batter; regular size pancakes – 1/4 cup of batter works well.
9)    Put a handful of fruit on each pancake.
10) Cook until edges are bubbly (a couple minutes); flip and cook another minute or so.
11) Keep making pancakes!
12) Serve hot with your favorite toppings.

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