Thursday, June 10, 2010

Whole Wheat High Fiber Pancakes that are delicious

This morning my daughter wanted pancakes for breakfast. She said she was bored of eggs and cereal and milk as her only choices in the morning. I agreed with her and made a very healthy high fiber whole wheat version of pancakes for her. She loved it because I added some sugar for sweetness and vanilla for flavor. I also cooked them a little longer to make them crispier. Here is the recipe. Enjoy a healthier version of a pancake. I like it better than the white flour no fiber version.


  • 1 cup uncooked rolled oats
  • 1 3/4 cups white whole wheat flour
  • 1/4 cup brown sugar
  • 2 tablespoons Benefiber
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 cups milk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract


  1. Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose white wheat flour, brown sugar, baking powder, baking soda, and salt in a bowl; set aside.
  2. Whisk together the egg, milk, vegetable oil, and vanilla. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
  4. Serve with maple syrup and fresh blueberries on top.
Note: You can also substitute Megafruit on top of the pancakes instead of blueberries. For example you can make a Hawaiian pancake by adding coconut flakes and baby pineapple on top of your pancakes.

1 comment:

  1. Oh yum! I love using rolled oats in my pancakes. Sometimes, I add half of a mashed ripened banana for extra sweetness. It's sooooo good!