These whole-wheat and oatmeal pancakes are a healthier alternative to white flour, but we promise you’ll love them! There is no need to buy pancake mix, this recipe will show you that pancakes can be made from scratch in minutes. When paired with high protein Greek yogurt and fruit, this is a hearty meal any time of day.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 to 8 fluffy pancakes
- 1 cup organic oats
- 1/2 cup organic whole-wheat flour
- 1 tbsp baking powder
- 1/4 cup crushed pecans or walnuts
- 2 eggs (or 1 tbsp of chia seeds for vegan option)
- 1 cup soy milk or almond milk (if using chia seeds add extra 2 tbsp of milk)
- 1 tsp vanilla
- 1 tsp butter
- 1/4 cup blueberries
- Food process the oats on high for about 20 to 30 seconds, until the oats turn into a flour.
- Add the remaining dry ingredients (organic whole-wheat flour, baking powder, crushed pecans) into the food processor and process for a few more seconds until all of the ingredients are mixed evenly.
- Add the wet ingredients into the food processor (eggs, milk, and vanilla) and process until mixed.
- Preheat a pan to medium. When ready, add a teaspoon of butter to the pan, and pour roughly 1/2 cup of batter.
- Cook for 2 to 3 minutes on each side. If you are making a pile of pancakes, I typically turn the oven on to about 175F and place the cooked pancakes in the oven to keep them warm.
- I suggest serving the pancakes with some fresh blueberries or sliced strawberries, a heaping spoon of Greek yogurt, and organic maple syrup.