pancakes

I grew up in a store-bought, premade pancake batter household. On Saturday mornings we were happy to shake the carton and pour our way to breakfast heaven. I’ll always have a soft spot in my heart for the pancakes of my youth. But now I know better. That doesn’t mean I’ve stopped eating pancakes altogether. Instead I make them from scratch with wholesome ingredients.

Swapping some of the regular all-purpose flour for whole-wheat flour is an obvious and delicious choice, adding both fiber and flavor to the fluffy cakes. Ground old-fashioned oats provide a bit of texture along with an irresistible nutty bite. And finally, a touch of honey and some freshly grated orange zest round things out with just a hint of bright, floral, sweetness.

Feel free too add your favorite flavorings as you see fit. A bit of molasses and a pinch of ginger could be a nice alternative. Or maybe a drop of pure vanilla extract and some ground cinnamon. These pancakes are as versatile as they are delicious. And trust me, no one will miss the carton.

Whole-Wheat Oatmeal Pancakes

Makes 12; serves 6

You can grind the oats in a food processor.

2/3 cup whole-wheat flour

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