Cinnamon Oatmeal Pancakes

The amount of cinnamon in this recipe is a good compliment to fruit spreads used as toppings. If you want more cinnamon flavor, I would increase the amount of cinnamon up to 2 T.

Ingredients

• 1 1/4 c quick cook oats
• 1/2 c whole wheat flour
• 1 t baking powder
• 1/4 t sea salt
• 1 T + 1 t cinnamon
• 1 egg, beaten
• 1 1/2 c milk, warmed 1 minute in microwave
• 2 T butter, melted
• 3 T honey
• 2 t vanilla

Directions

Combine dry ingredients in medium bowl and wet in small bowl. Mix wet into dry. Let mixture sit for 5 minutes (so that oatmeal may absorb moisture) while griddle is preheating to 350 degrees. Bake until golden brown. Serve with fruit spread toppings like strawberry and blueberry.

Carrot Cake Pancakes

If you ever wanted a sweet treat in the morning without the guilt, this is for you.

Serves 4

Ingredients

Spread

• 3 oz Neufchatel, at room temp
• 2 T maple syrup
• 1/4 t cinnamon

Pancakes

• 1 3/4 c whole wheat flour
• 2 t baking soda
• 1/4 t salt
• 1 t cinnamon
• 1/2 t allspice
• 1/3 c walnuts, chopped
• 1 egg, beaten
• 1 1/2 c carrots, finly grated and heated in microwave for 90 seconds
• 2 c non-fat buttermilk
• 3 T honey
• 2 T butter, melted
• 1 t vanilla

Directions

Combine all spread ingredients in small bowl, mix until smooth, and set aside. Preheat griddle to 300 degrees.

Combine all dry pancake ingredients in a large bowl and wet in medium. Mix wet into dry. Bake until golden brown and top with small amount of spread.

Pumpkin Buttermilk Pancakes

Serves 3

Ingredients

• 1 3/4 c whole wheat flour
• 3/4 t baking soda
• 1/2 t salt
• 1 t cinnamon
• 1 t allspice
• 1/2 t ginger
• 1 egg, beaten
• 1 c pumpkin
• 2 c buttermilk
• 2 T butter, melted
• 3 T honey
• 1 t vanilla

Directions

Pre-heat griddle to 350 degrees. Combine dry ingredients in large bowl and wet in medium bowl. Mix wet into dry, spoon onto griddle, and bake until golden brown.

Blueberry Buckwheat Pancakes

Serves 3

Ingredients

• 3/4 c buckwheat flour
• 3/4 c whole wheat flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1/4 t sea salt
• 2 eggs, beaten
• 1 1/4 c buttermilk
• 3 T honey
• 2 T canola oil
• 2 t vanilla
• 1 1/2 c blueberries, fresh or frozen

Directions

Preheat griddle to 350 degrees. Mix dry ingredients in medium bowl and wet in small bowl. Mix wet into dry, then fold in blueberries or use alternate method for incorporating blueberries detailed below. Bake until golden brown.

Buckwheat flour: Buckwheat gives baked goods a grayish tone, which is quite different from other flours, but has a nice flavor that is a welcomed change of pace. If you do not have, or do not want to use buckwheat flour, substitute whole wheat flour.

Blueberry Incorporation: If you have a cherry picking blueberry pancake eater like I do, (who shall remain nameless, but whose name rhymes with "hubby"), then your going to have to up your blueberry incorporation game to ensure all pancakes have an adequate number of blueberries and proper distribution throughout the pancake. I take a soup ladle, pour about 15 blueberries and scoop about three spoonfuls of batter into the ladle, mix together in the ladle, and pour onto the griddle. This does a fantastic job of properly distributing blueberries throughout all the pancakes.

Pancake batter: Depending on how you measure ingredients and how densely packed the flour is, your pancake batter can be thick or thin, making similar pancakes. To thin out pancakes, add about 2 T of buttermilk at a time. To make pancakes thicker, add up to 1/4 c of flour at a time.

Orange Buttermilk Pancakes

Ingredients

• 1 3/4 c whole wheat flour
• 1 t baking soda
• 1 egg, beaten
• 2 T canola
• 1 c buttermilk
• 1/2 c orange juice
• 1/4 c honey
• 2 T orange extract
• 2 t vanilla

Pre-heat griddle to 350 degrees. Combine dry ingredients in large bowl and wet in medium. Mix wet into dry. Bake until golden brown.

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All Natural, Whole Grain Orange Buttermilk Pancake Recipe

Gingerbread Pancakes

Serves 3

Ingredients

• 1 3/4 c whole wheat flour
• 3/4 t baking soda
• 1/4 t salt
• 1/2 t ground ginger
• 1/2 t ground cinnamon
• 1/4 t ground cloves
• 1 1/2 c buttermilk
• 1/4 c molasses
• 2 T butter, melted
• 3 T honey
• 1 egg

Directions

Combine dry ingredients in large bowl and wet in small. Mix wet into dry. Bake at 340 degrees.

These are a nice change of pace and lovely winter treat. Butter or a small amount of maple syrup enhance flavor.

All Natural Recipes, Whole Grain Recipes, All Natural Whole Grain Gingerbread Pancakes

Banana Oatmeal Pancakes

Serves 3

Ingredients

• 1/2 c whole wheat flour
• 1 1/4 c quick cook oats
• 1 t baking powder
• 1/2 t sea salt
• 2 eggs, slightly beaten
• 1 1/4 c milk, heated 1 min in microwave
• 3 T butter, heated 25 sec in microwave
• 3 T honey
• 1 fork smashed banana

Directions

Mix dry ingredients in large bowl and wet ingredients in medium bowl. Combine wet into dry. Let mixture set for 5 minutes while griddle heats to 350 degrees. Use 1/4 c measuring cup to pour batter onto hot griddle. Bake until golden brown.

Serving suggestion: My favorite way to eat these is plain, steaming hot off the griddle. I tear pieces off and eat by hand. (I've convinced myself they taste best this way.) Hubby tops these with all natural strawberry fruit spread and uses precision cuts with a fork and knife to divide and conquer.

Whole Grain Recipes, All Natural Whole Grain Banana Oatmeal Pancakes