one-bowl higher fiber pancakes

Pancakes; much loved by most for a bit-of-a-treat breakfast. Pancakes are simple to make and making them from scratch, as opposed to the ready-made pancake mix from the store, is better for you in these pancakes contain 10 ingredients, one of those is salt, three from the fridge and the rest are pantry staples. Using wholewheat flour and adding rolled oats boosts the fiber content of the pancakes which can aid in keeping you more regular but also fuller longer. Add any topping of your choice; I prefer the standard butter and real maple syrup. For me, berries are the perfect addition to pancakes. I use frozen berries, and depending on the time of year, some fresh for a little decoration. I cook the frozen berries to make a compote which keeps in the fridge for 5 to 6 days or so. I will cook the whole batch of pancakes and, when cool, I store them between small squares of parchment paper in a resealable bag and freeze them. To reheat, simple pop one or two into the toasted for a couple of minutes and they’re ready to be eaten with your favorite toppings.

Prep Time15

Cook Time20

Total Time35

Servings: pancakes

Calories: 155kcal

Author: Lovoni

3 tablespoon butter, (75ml), plus extra butter for cooking and serving
2 cups buttermilk 480ml
2 large eggs
2 teaspoons vanilla extract or vanilla bean paste
1 cup whole-wheat flour 120g
1 cup self-rising flour 120g
1/2 cup rolled oats 50g
2 tablespoons dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Pure maple syrup for serving
Berries for serving*

Melt 3 tablespoons of butter in a medium bowl in the microwave on 100% power for about 40 seconds on until almost melted; stir until completely melted. Add buttermilk, eggs and vanilla and whisk until well combined.
Add both flours, oats, sugar, baking powder, baking soda and salt. Whisk until the batter is mostly smooth and combined (it will never be completely smooth because of the oats. Cover and let rest for 15 minutes – batter will thicken and produce some bubbles.
Heat a griddle pan or a large non-stick frying pan over medium to medium-high heat. How hot you have the griddle will depend on how hot it gets because some griddle pans come up to temperature then drop down. A griddle pan is handy for cooking multiple pancakes at once but I find cooking them in a frying pan easier to control the heat. Rub the surface with a small pat of butter. Pour 1/4 cup of the batter onto the hot griddle, leaving a gap between each pancake for them to expand. Cook for 2 to 3 minutes then flip and cook a further 2 minutes until golden brown. Remove from the griddle to a warm plate and keep warm in the oven until all the pancakes are made. Either serve the pancakes while they’re still warm or let them cool and store as per guidance in the intro. Serve with extra butter, maple syrup & berries or fruit of your choice. Makes12.

Notes

Note: to make a berry compote combine 2 cups of frozen berries, 2 tablespoons of monk fruit sugar and 1 tablespoon of lemon juice in a medium saucepan. Bring to a boil, reduce the heat to medium and simmer, uncovered, stirring occasionally for about 10 minutes or until thickened slightly. Serve now with the pancakes or spoon into a resealable container and let cool before adding it the lid. Store in the fridge 5 to 6 days.

Nutrition