Grab the pure maple syrup 'cause these tasty cakes are just too good for the fake stuff. Add berries and Greek yogurt for a balanced breakfast.
ingredients
- 4 oz (1 cup) Whole Wheat Flour
- 4 oz (1 cup) Whole Oats
- 1 1/2 Teaspoons Baking Powder
- 3/4 Teaspoon Baking Soda
- 6 Grams (1 Teaspoon) Table Salt
- 5 1/3 Tablespoons Unsalted Butter, cold
- 2 1/2 Cups Buttermilk
- 2 Large Eggs, separated, yolks beaten
- 2 Tablespoons Sugar
deviations & tips
- Got blueberries? Alternate blueberry pancake instructions below.
- The oats need to be powdered. If you don't have a food processor, substitute flour.
the method
Pre-heat a non-stick griddle over medium to medium-low heat. To the work bowl of a food processor, add flour, oats, baking powder, soda, and salt. Process until the oats are powdered.
Process to powder oats.
Cut butter up into chunks and add to work bowl. Process until mixture resembles sand.
Cut butter into chunks.
Mixture will resemble sand.
Transfer dry ingredients to a large mixing bowl. Add buttermilk and beaten yolks and whisk until no large lumps appear.
In a deep bowl, whisk egg whites until soft peaks form. Add sugar and whisk until glossy. Gently fold egg whites into batter mixture until fully incorporated.
Soft peaks
Ladle batter onto griddle by 1/2 cupfuls. If making blueberry pancakes arrange the blueberries on top the batter so that it looks like a lotus flour seed head. Cook for about 2 minutes or until edges are dry and bubbles start to form on top.
A soup ladle works great for this!
Looks like a creepy lotus flower seed head.
Cook for about 2 minutes or until edges are dry and bubbles start to form on top. If the bottom starts burning before the edges are dry and the top is bubbly, you need to turn down the heat. If it's taking much longer than 2 minutes to get bubbly, your heat is too low. Flip and cook for another 2 minutes or until bottom is golden brown.
If desired transfer pancakes to a warm oven until ready to serve. Serve with fruit, jam, or maple syrup.
