Whole Wheat Oatmeal Pancakes

Happy Pancake Day! During this season of frosty snowflakes and chilly temperatures, I enjoy making waffles or pancakes for breakfast on Sunday mornings.  My youngest son is something of a waffle connoisseur. He would probably eat them everyday if he could. His affinity doesn’t transfer to pancakes with quite the same level of enthusiasm, but nonetheless he is still a fan.  In an attempt to temper his passion for all things carb-induced I made these Whole Wheat Oatmeal pancakes. I feel a little bit better serving pancakes with whole grains, though of course they taste best cooked in butter. Sometimes there is no escaping decadence, but the key is to use it sparingly. Good luck! 

 My little fellas gobbled up these pancakes. Sometimes when I use whole wheat flour they are dismayed by the taste, but not this time. I imagine the honey included in this recipe plus fresh strawberries made them quite delicious to their little boy taste buds. My youngest son actually rolled up the pancakes and ate them on the run, no syrup needed. That’s a sure sign of a good pancake. 

 If you are like me and don’t keep buttermilk in the house, don’t forget the simple hack to create your own. Add one tablespoon of lemon juice or vinegar to one cup of milk, let it rest for about five minutes and you’ll have your very own buttermilk. It’s so easy! 

I add some fresh strawberries to top of our golden brown pancakes, but powdered sugar and/or syrup would also be a great option. And if you want to be completely unhealthy a big dollop of butter. 

How do you prefer to eat your pancakes?