These are just your regular kind of pancakes except that they’re Whole Wheat, Oats, And Banana Pancakes. I’m not going to tell they’re healthy or that they’re good for you. I will tell you though, that if you do like whole wheat, oats and bananas then these pancakes are fluffy, mildly sweet and delicious. They’re also high in fibre and good things.
I don’t quite understand starting my day with a sweet breakfast as I am used to, like most South Indians, eating a savoury one. My daughter does like pancakes though and my husband has a sweet tooth. So on the occasional lazy morning I do serve up pancakes for breakfast. Of course, no one likes “healthy” versions. So if they perceive something different from the usual in their pancakes, it’s not unusual to have my family ask me, “Did you add whole wheat flour to this?”
I believe healthy eating is about eating balanced meals and not overindulging. I also like using whole wheat flour and old fashioned rolled oats because of the taste and texture they lend to foods. So the idea of using both in a pancake batter was very attractive. This Whole Wheat, Oats, And Banana Pancakes recipe is adapted from a recipe I had scribbled down from somewhere ages back.
The only breakfast pancakes I make these days are buttermilk pancakes. Buttermilk makes pancakes absolutely light and fluffy so it means I can make them without eggs if I choose to. Also using whole wheat flour and oats with buttermilk does not make the pancakes dense at all. I don’t always have buttermilk on hand but 1 tbsp of white vinegar mixed into 1 cup of milk is an excellent substitute.
I’m not really a fan of pancakes in general, but if I must eat them I prefer more interesting pancakes. When I do eat them I like them without syrup of any kind and will eat them as they are. Occasionally, fruit is a welcome addition. I have added mashed bananas to these pancakes. You can leave them out if you don’t like bananas. Just reduce the liquid in the recipe accordingly. You could omit the egg to make it egg-free.
Soaking the oats in the buttermilk softens it up and you cannot even taste it in the cooked pancakes. The batter will be a bit on the thicker side but that’s nothing to worry about. It is important not to over-mix this pancake batter if you want light and fluffy pancakes.
Serve these Whole Wheat, Oats, And Banana Buttermilk Pancakes with syrup or honey if you wish with bananas on the side. Sprinkle some toasted walnuts for crunch. If you would really like to try these with something different try them with a scoop of plain vanilla ice-cream. They make for a great summertime brunch.
Whole Wheat, Oats, And Banana Pancakes
- 3/4 cup old fashioned rolled oats quick-cooking is fine
- 3/4 cup buttermilk for soaking oats
- 3/4 cup buttermilk for the batter
- 1 tbsp brown sugar
- 2 tbsp oil
- 1 tsp vanilla extract
- 1 medium ripe banana mashed
- 1 egg lightly beaten
- 3/4 cup whole wheat flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 teaspoon salt
- Soak the rolled oats in 3/4 cup buttermilk for about 20 minutes. Add the other 3/4 cup buttermilk, the sugar and the other wet ingredients in the order given. Lightly whisk after each addition.
- Whisk together flour, baking powder, baking soda, cinnamon, and salt in another large bowl. Gently stir in the wet ingredients into the dry ones till just combined. Let the thick batter sit for about 10 minutes.
- Heat a griddle. When hot, turn down the stove to low to medium heat and lightly brush with oil. I like to use melted butter. Pour about 1/4 cup batter per pancake onto griddle. Cook for about a minute till bubbles appear on surface and undersides of the pancakes are golden-brown. Flip them over and cook other side, till similarly done.
- Serve warm with toppings of choice.