Whole Wheat and Oats Pancakes

By Rosemary Mark
Stir together these whole wheat pancakes in minutes and top with sliced banana and walnuts, if you like. For a ready-to-heat breakfast, make them ahead, wrap well and refrigerate, then reheat for a few seconds in the microwave.
  • Yield: 8 4-inch pancakes
  • Prep: 5
  • Cook: 10
  • Course: Breakfast


  • Baking powder
  • Baking soda
  • eggs
  • granulated sugar
  • lemon juice
  • white or cider vinegar
  • Maple Syrup
  • melted butter or vegetable oil
  • milk
  • regular or quick oats
  • Salt
  • sliced banana and chopped walnuts
  • Whole wheat flour


  1. Stir together the milk and lemon juice or vinegar in a medium bowl or two-cup measuring cup. Let stand a few minutes for milk to curdle.
  2. In a mixing bowl, whisk together flour, oats, baking powder, baking soda and salt.
  3. Whisk eggs and butter or oil into milk. Stir into dry mixture just until blended.
  4. Heat a non-stick skillet or griddle on medium heat. Scoop scant 1/4-cupfuls onto hot pan