Oatmeal Whole Wheat Pancakes

I have a handful of post drafts that I have begun but not managed to complete, as well as additional photos that I have yet to even begin drafts for. I'm working on it... So when I heard that today was National Blueberry Pancake Day, and since I found these pretty blueberries yesterday, I thought it was appropriate to celebrate with blueberry pancakes for breakfast!

Making pancakes from scratch really is quite easy, and all it takes to make it as quick as using a boxed mix is a little preparation ahead of time - you can mix up the dry ingredients and keep them in an airtight container. In my opinion, making anything from scratch really is worth the small amount of extra effort.

These particular pancakes have more texture and more 'stay with you' filling power than your traditional white pancake. They also freeze well, and are excellent reheated in the toaster (although usually I do this with them when I haven't added blueberries, so be cautious of the blueberry juice leaking if you do not have a toaster oven). 

Start by combining your dry ingredients in a large bowl and your liquid ingredients in a measuring cup or small bowl. 

Stir together the dry ingredients, then add the whisked liquids all at once, and stir just until combined. If the batter is too thin, stir in a small amount of additional all purpose flour. For this batch, I used ~3/4 cup total all purpose flour. 

Pour or spoon the batter onto a preheated griddle or skillet (I use a nonstick griddle, but if you use a different type of skillet you will probably need to use oil or butter to keep the pancakes from sticking). Sprinkle fresh blueberries over the top of each pancake (or another fruit, or just leave them plain).

You can see the very edges starting to look dry in the above photo, and a couple bubbles popping over the surface. When this effect spreads over more of the surface it's ready to flip.

Allow the pancakes to finish cooking on the second side, and then flip them blueberry side up to serve.

And here's the recipe:

Oatmeal Whole Wheat Pancakes

1 cup whole wheat flour

1 cup old-fashioned oats

¼-1 cup all purpose flour (to desired consistency)

1 tablespoon brown sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

2 eggs

2 cups milk or buttermilk (or your favorite milk alternative)

1/4 cup olive oil

Fresh blueberries or other fruit (optional)

Combine dry ingredients in a large mixing bowl (start with the smaller amount of all-purpose flour). Store in an airtight container until you're ready to make pancakes. Whisk the eggs, milk, and oil in a measuring cup or small bowl, and stir into dry mix just until combined. Stir in additional all purpose flour as needed to reach the correct batter consistency. 

Pour or spoon the batter onto a preheated griddle or skillet (I use a nonstick griddle, but if you use a different type of skillet you will probably need to use oil or butter to keep the pancakes from sticking). Sprinkle fresh blueberries over the top of each pancake (or another fruit, or just leave them plain).

When bubbly and starting to look dry, flip pancakes and allow to finish cooking on the second side. Serve fruit side up. 

Store leftovers in an airtight container in the fridge, or freeze for a conveniently fast and delicious breakfast or snack. 

Enjoy!                                            

Sue