“Shrove Tuesday is a term used in Ireland, the United Kingdom, Canada…” We missed out on pancakes for breakfast mainly because I forgot, but we had some for dinner and they were YUM, so I thought I would share the recipe I created on the fly last night. These are slightly darker than normal pancakes because of the ingredients and have a slightly coarser texture, but we really enjoyed them.
Whole Wheat, Bran, Oatmeal, Flax Pancakes (makes 12 – 13 6″ diameter pancakes)
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup bran
- 1/4 cup oatmeal (any kind will do)
- 2 tbsp ground flax seeds
- 1 large egg
- 1 1/2 -1 3/4 cups milk
- 1 tbsp vegetable oil
- 2 tbsp dark molasses
- Add all wet ingredients including the egg into a large blender.
- In a food processor, pulse the bran and oatmeal until ground coarsely (not a fine powder).
- Add to the wet ingredients, including everything BUT the baking powder.
- Blend for a few minutes, scraping down the sides. Add additional milk if too thick.
- Allow to stand for about 15 minutes.
- Add baking powder and blend again (adding a bit more milk if necessary).
- Preheat your oven to keep finished pancakes warm.
- Heat a griddle until hot, spray with pam.
- Using a large ice cream scoop, scoop one scoop and with the rounded edge push the batter out into a circle about 6″ in diameter.
- Cook for a couple of minutes each side, until golden. Keep finished ones warm in the oven
- Continue until all the batter is used.
Serve with fresh fruit, a dollop of yogurt and real maple syrup. Check it out on Foodista.
Kitcheninspirations 