In our house we rotate between 4 different favourite pancake recipes and they are all pretty different from the next! We’ve got your basic flapjacks (though we never call them that) apple pancakes (shredded apples mixed in, no sugar!), German apple pancakes (sliced apples/crepe style) and sour cream pancakes. This past month I added a 5th option to the rotation thanks to some inspiration found in a recipe by Real Food Whole Life, a site I highly recommend you follow for many reasons including the easy and delicious meal ideas!
I love fruit baked inside of a pancake just as much as having it served on top! This recipe is delicious with bite sized pieces of fruit blended right into the batter. The addition of ground oatmeal in addition to flour makes for a really hearty meal! You honestly will have trouble eating more than 2, at least I do! We’ve loved using fresh raspberries but another favourite is a bite size frozen blend of strawberries, peaches and blueberries.
1 cup ground oats
1 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
4 tbsp margarine, melted
2 tbsp apple cider vinegar
1 tbsp honey
1 tbsp brown sugar
3 tsp vanilla extract
3/4 cup milk
1- Using whole oats (or quick oats) throw in food processor or bullet and ground finely.
2- Mix oats, flour, baking soda, salt and cinnamon together in bowl and set aside.
3- Beat eggs lightly and add milk, margarine, vinegar, honey, sugar and vanilla.
4- Combine and add dry ingredients slowly.
5- Gently mix in diced fruit of choice. Avoid over-mixing.
6- Grease pan and pour 1/4 cup-1/2 cup of batter based on what size pancake you prefer!
7- Cook thoroughly on both sides, add desired toppings and enjoy!
Makes 8-10 large pancakes
Substitute 1 cup flour for an additional cup ground oats (gluten free)
Use coconut oil in place of margarine.
Now that I’ve finished typing, my pregnant stomach is telling me that I definitely need to make these pancakes tomorrow morning! Mmm…