Whole Grain Hotcakes
A delicious healthy pancake recipe

Time Saver Idea:
Make a double batch (or more) to ensure enough leftover pancakes to freeze for mornings when you want a "from scratch" breakfast without putting in all the effort. I have found that the best way to freeze these pancakes is to place parchment paper between them so they don't stick together.

Whole Grain Hotcakes
1/3 cup rolled oats
1 ½ cups whole wheat flour*
1/3 cup corn meal or brown rice flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons butter, melted
2 cups buttermilk
2 eggs, lightly beaten
3 tablespoons applesauce
1 to 2 tablespoons maple syrup or honey
chopped pecans (optional)

Place the rolled oats in a food processor and grind to a coarse powder. Transfer the oats to a large bowl and stir in the remaining dry ingredients. In a medium sized bowl, combine the butter, buttermilk, eggs, applesauce, and maple syrup. Add to the dry mixture and blend well. Let the mixture stand for 30 minutes (this allows the batter to thicken).
Heat a griddle or skillet to medium-high heat. Pour some of the batter onto the griddle. Sprinkle with chopped pecans. Cook until the underside is brown and the top is bubbly. Flip over and cook the other side. Transfer to a platter to keep warm while preparing the rest of the hotcakes.

*After you have made the batter and let it stand for 30 minutes, you may want to add more flour if you like a thicker consistency.

Need a tasty syrup recipe to compliment this healthy pancake recipe? Try a tasty blueberry maple syrup.

Have you tried this healthy breakfast recipe?

Now that you have jump started your day with this breakfast dish, do you have some feedback to share about it? If so we would love to hear about it and so would others thinking about trying it!