Fluffy pancakes fancy enough for brunch, easy enough for every day.
Whole Wheat Oat Lemon Berry Pancakes
· 1 1/4 c. old-fashioned oats
· 1 c. whole wheat pastry flour (regular ww flour can be used)
· 2 t. (packed) lemon zest
· 1 1/2 t. ground ginger
· 2 T baking powder
· 1/2 t. salt
· 2 large eggs
· 1 3/4 c. skim milk (or more if batter is too thick)
· 1 T maple syrup (or honey, agave nectar or brown sugar)
· 1 t. vanilla extract
· 1 1/2 c. fresh or frozen berries (I used mixed frozen berries)
· Maple syrup or fruit syrup
1. Place the oats in the bowl of a food processor or a heavy-duty blender, and process until finely ground. Scoop 1 cup of the oat flour into a large mixing bowl. Reserve any remaining oat flour for another use.
2. To the oat flour, add the whole wheat flour, lemon zest, ground ginger, baking powder and salt. Whisk to combine.
3. In a medium-sized bowl, whisk together the eggs, milk, maple syrup and vanilla.
4. Pour the egg mixture into the flour mixture and stir to combine. Stir in the fresh or frozen berries.
5. Heat a frying pan over medium heat or heat a griddle to 375 degrees F. Using a 1/4 cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.
6. Repeat with the remaining batter. Serve the pancakes with fresh fruit, nuts and/or maple syrup, if desired.
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