Thursday morning started out less than pleasant. Short tempered preschoolers and a tired Mum was not working very well. We spend our entire Wednesday out of the house (this is why there is no Wednesday recipe) and a lot of time in the car, not getting home until around 10pm with exhausted, sleeping children in the car, every week. This sets us up for a day of rest on thursday to recover. My almost 4 year old started asking for pancakes. Pancakes! In all this crazy mess of tears, stomping feet and pouting from the two kids (and maybe from me) you’re asking for pancakes this morning?!
It WAS on my list for the week and I had a sneaky suspicion that it had the potential to put us all in a better mood, so I reached for the flour and eggs and proceeded with the pancake idea.
The recipe is from ‘Moosewood Restaurant Cooking for Health’
Whole Grain Pancakes
Serves 4-6 / yeilds about 8 large pancakes / Time: 25mins
- 1/4 cup whole flaxseeds (I used milled flaxseeds)
- 1/2 cup rolled oats
- 1 cup whole wheat flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 tsps baking powder
- 2 large eggs
- 1 cup buttermilk or plain yogurt
- 1/4 cup olive oil
- 1 cup water (I always end up adding a few tablespoons extra for a thinner batter)
In a blender or spice grinder (FYI my husband hates it when I use his coffee grinder lol), whirl the flaxseeds and oats until they reach a consistency like cornmeal. Place in a mixing bowl. Sift in the whole wheat flour, salt, baking soda, and baking powder and mix well.
In a separate bowl, beat together the eggs, buttermilk (I used yogurt), oil and water. Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined.
Warm a lightly oiled skillet or griddle on medium-high heat. When a drop of water ‘bounces’ on the hot surface, ladle on about 1/4 cup of batter for each pancake and cook until bubbles appear on the top, a minute or two. Turn the pancakes and cook on the second side until golden brown, about a minute.
HINT: If the batter thickens before all of the pancakes are cooked, add a few tablespoons of water to thin it. Keep the cooked pancakes in a warmed oven until you are ready to serve. To freeze, place a stack of cooled pancakes in a freezer bag. When you’re ready for them, separate the pancakes while they’re still frozen.
Sometimes working with whole grain recipes, the pancakes (from my experience at least) can turn out rubbery or dense. These were perfect though. Fluffy, light but hearty. Adding a dash of vanilla extract or a sprinkle of cinnamon to the batter would be tasty too. After devouring these our day got a WHOLE lot better. It was like a re-boot to the system in this house.
We made these again on Friday morning to share with Dad, since he is home with us every Friday. I made a double batch and froze the left over cooked pancakes ready for Miriam’s birthday breakfast the next week. This worked out so well. They separated easily and we warmed them in the oven. No mess or dishes on her birthday morning but awesome pancakes. We serve them with maple syrup usually but have you tried an Aussie traditional pancake topping of fresh lemon juice and a sprinkle of sugar? Yum!
Miriam on her 4th birthday….