Whole WheatOat Pancakes Recipe

1. 1

   Whisk together the flours, oats, baking soda, and salt in a large bowl until evenly combined; set aside.

2. 2

   Whisk together the soy milk, oil, and egg in a medium bowl until combined.

3. 3

   Make a well in the flour mixture and add the soy milk mixture.

4. 4

   Stir until just moistened, about 40 strokes.

5. 5

   Set the batter aside to rest while the griddle heats, but dont let it rest longer than 10 minutes.

6. 6

   Heat a large, seasoned cast iron skillet, frying pan, or griddle over medium heat.

7. 7

   Test to see if the pan is hot enough by sprinkling a few drops of cold water in it: If the water bounces and sputters, the pan is ready; if it evaporates instantly, the pan is too hot.

8. 8

   Using a paper towel, rub the pan with vegetable oil.

9. 9

   Ladle the batter into the pan: 1/2 cup for large (6-inch) pancakes, or 1/4 cup for smaller (4-inch) pancakes.

10. 10

    Cook until bubbles completely cover the tops of the pancakes, about 3 to 4 minutes.

11. 11

    Flip and cook the other side until the bottoms are golden brown, about 2 minutes.

12. 12

    Serve immediately with .

* Per serving · 4 servings · Values may vary.

No additional tips available.