I don’t really care about Valentine’s Day, but I do care about pancakes!
I can whip up a small batch of pancakes on a weekend morning in no time. Most days, I like a sweet and carb-filled breakfast (oats, cereal, toast, fruit…). These Whole Wheat & Oat cakes make the morning extra special and sweet, but still manage to pack in some healthy ingredients to start the day.
The recipe below is my idea of a perfect portion for 2.
I folded in some Qi’a cereal mix (you could also use chopped nuts or chia/hemp seeds) into my batter, and I loved the slight crunch they provided.
I’m the kind of lady who likes to eat a little of everything, so pile as many toppings onto my pancakes as I can–fruit, jam, syrup, nut butter. All so delicious, I can’t just pick one!
If you are looking for a slightly lighter “pancake” for 1 that packs more of a protein punch, check out this recipe.
Whether you’re a V-day fan (raspberry jam on top makes these ‘cakes festive) or a just a pancake fan, or both, get out your skillets and spatulas and start flipping. You won’t be disappointed with the end result!
Quick Whole Wheat & Oat Pancakes for 2
adapted from Cast-Iron Skillet Blueberry Pancakes
serves 2 (about 3 pancakes each) **if you want more, double the recipe or triple it, etc…
1/2 cup whole wheat flour
1/4 cup rolled oats
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk (I used 1/2 cup 1% cow’s milk + 1 teaspoon cider vinegar)
1/2 teaspoon vanilla extract
optional: 1 tablespoon chia seeds or Qi’a cereal mix
1 tablespoon of butter, divided, for frying the pancakes
1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a small bowl, whisk together the egg, milk, vanilla extract, and chia/Qi’a seeds, if using.
3. Pour the wet mixture into the dry, and whisk until just combined. Let the mix sit for 5 minutes while you heat your griddle or cast-iron skillet.
4. Heat the cast-iron skillet over medium to get it warmed up, about 1-3 minutes. Drop in a small amount of butter, enough to coat the skillet. I used a 1/4 cup measure to portion my pancakes. Drop the batter into the hot buttered skillet (I dropped 2 pancakes at a time). Let them cook for about 2 minutes, flip, then cook about 2 minutes more. Re-butter the skillet as needed and cook the remaining pancakes the same way (they will start to cook quicker now that the skillet has been on for a while, just keep an eye out).
Enjoy with your favorite toppings.