Fluffy and delicious Whole Grain Pancakes served with sweet almond butter sauce makes any morning extra special.
It’s Monday and it’s time to start a new week of non-stop blogging. This week I am going to ‘Explore the flavors’ of Whole Grains. So to start off, I have some fluffy whole grain pancakes that are hearty yet light and delicious. These are served with creamy and sweet almond butter sauce making them extra special.My kids love pancakes and can have them every day single da, if I let them. No wonder, I have about pancake posts on the blog. But I always end up looking for new and improved pancake recipes. So when I saw this fluffy pancakes recipe in Cooking Light magazine, I knew I had to give it a try.Old fashioned rolled oats and whole wheat flour are used to make these whole grain pancakes. Oats are soaked in buttermilk for a few minutes to soften them which helps to create a creamy interior texture. These pancakes are hearty with the addition of whole wheat flour and oats. But they are also fluffy and light.Also these pancakes are served with creamy and nutty almond butter sauce instead of dousing them with regular syrup.This cuts about 78% of added sugars from the typical pancake breakfast making it a much smarter choice. This almond sauce is great to serve with fruits too.
Fluffy Whole Grain Pancakes
For the Pancakes:
- 2/3 cup Rolled Oats
- 11/3 cups Buttermilk (nonfat is fine)
- ¾ cup Wholewheat flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 Large Egg, lightly beaten (sub with 1tbsp egg replacer whisked in 3tbsp water)
For the Almond butter Sauce:
- ¼ cup almond butter
- ¼ cup Warm Water
- 1½ tbsp maple syrup
Make Almond-maple Syrup:
- Combine almond butter, maple syrup and warm water in a small bowl. Whisk until a smooth sauce forms.
- Combine oats and buttermilk in a large bowl and set aside for 10 minutes.
- Combine flour, baking soda, baking powder and salt in a mixing bowl.
- Stir maple syrup, vanilla extract, egg into the oat mixture. Stir in the flour mixture and mix until until just combined.
- Heat a large nonstick skillet over medium flame; spoon ¼cup of batter per pancake onto the skillet. Cook until the tops are covered with bubbles and edges look dry and cooked, about 2~3 minutes; flip and cook for another 1~2 minutes. Serve with almond butter sauce and fruit.