I absolutely love these pancakes! I started out making the pancake recipe in my Betty Crocker cookbook and over the last few months I have adjusted it to my taste.
Why I Love These Pancakes
I love knowing that these pancakes are 100% whole wheat, which means we get all the nutrition wheat flour has to offer – as well as boosting fiber and nutrients from whole grain quick oats AND additional wheat bran. But on the flip side, I love the taste! You can’t taste the oats and bran, the pancakes turn out light and fluffy, no lumps or funny textures. My picky eater loves them. They don’t end up soggy or raw in the middle. And they are filling too!
Toddler Tasks
When we make these pancakes, one of my kids is the “dumper” and the other one is the “mixer”. Having roles established makes cooking with my kids much more pleasant. They know what they get to do during the recipe and they don’t squabble over who-does-what. I crack the eggs when I cook with my kids. I mostly have the kids help with eggs if they have been hard boiled.
Meltdowns in the Kitchen?
Check out this post to hear more details on how I minimize meltdowns while cooking with my kids – using our pancake making routine as an example.
Hearty Healthy Pancakes
Ingredients
- 2 eggs
- 1 1/2 cups whole wheat flour
- 1/4 cup wheat bran
- 1/4 cup quick oats
- 1 3/4 cups milk
- 1/4 cup canola oil
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
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Heat a nonstick skillet to 300F.
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Crack 2 eggs into a medium bowl. Beat until fluffy.
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Add the rest of the ingredients. Stir until well incorporated.
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Pour in 1/4 cup scoops onto the hot skillet. Flip when the top is bubbly and the edges are dry. Cook for 1 minute on the other side.