Raspberry Whole Wheat Oatmeal Pancakes

I think this will have to be my last pancake post for a while, I may be overdoing it with pancakes on this little blog, but I needed to post this one. I’ll be really honest with you all…I have not been good to my body lately. My sugar consumption is through the roof, I can’t even start to explain how much I have been craving it lately. I haven’t done yoga in a couple of weeks, and I have been eating carbs by the truck load and let me tell you, I am feeling it. You know when you feel sluggish and drained? I have made a promise to myself to get back on track asap. Meaning warm lemon water in the morning, healthy breakfasts and balanced meals with lots of whole foods and less carbs. I also need to start doing yoga again at least 3 times a week. Maybe writing this on the blog will help me keep my promise… maybe? I just find winter makes me want to eat all sorts of comfort foods that aren’t necessarily good for me, and sit around in my comfy clothes reading and watching tv. I am seriously dying for spring, it’s always these last 2 months of winter that really get to me.

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Pancakes are not typically a healthy breakfast, but as much as I believe in treating my body right, I also believe balance is the key to everything and I don’t think missing out on foods that make you happy is the way to go. All in moderation, and if you are consuming more of the good stuff then the not so good stuff, you’re on the right track.
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These pancakes are a good start in the right direction since they are made with whole wheat flour, rolled oats, natural sugar, rice milk and fresh fruits. Served with a healthy smoothie on the side, and you have a healthy weekend breakfast that doesn’t really feel that healthy!
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What I love about pancakes is you can really play around with them, you can substitute the flours and sugars and you could make them with any fruit really. I chose raspberries because they have a great balance of sweet and tart which I love. Served with pure maple syrup, which I often use to sweeten most of my baked goods, adds the right amount of sweetness to complete this breakfast. Try these out next weekend for a great, healthier alternative to your favourite pancake recipe.
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Raspberry Whole Wheat Oatmeal Pancakes Recipe

What you will need: 

Raspberry Whole Wheat Oatmeal Pancakes

1 cup rice milk (or any kind of milk you like)

2 tbsp baking powder

1/2 cup oats blended in a food processor

1 cup whole wheat flour

1 egg

1 tsp coconut oil

pinch of salt

1 tblsp maple syrup + more for serving

Fresh or frozen raspberries

Strawberry Banana Smoothie 

(Serves 2)

2 cups frozen strawberries

1 whole banana (frozen is preferable)

2.5 – 3 cups of rice milk (or any milk of your choice)

1 tbsp or more to taste pure maple syrup

1/4 cup rolled oats *optional*

What you need to do: 

Raspberry Whole Wheat Oatmeal Pancakes

1. In a food processor blend the rolled oats until they resemble a flour like consistency. Sift together the flour, blended oats, baking powder.

2. To the dry ingredients add the egg, coconut oil, salt, maple syrup and the rice milk. Blend with a whisk until smooth.

3. On Medium low heat, add a little coconut oil. Ladle in the batter to the size you want and add a few raspberries to each pancake (I like to cover the raspberries with a little extra batter so they don’t burn on the pan when flipped). Let the pancakes cook until you see bubbles forming in the middle and the sides look dry. Flip and let cook a couple more minutes.

4. Serve with extra raspberries and pure maple syrup!

Strawberry Banana Smoothie

1. In a blender add in the rice milk first then the fruits and maple syrup and blend until smooth.

2. Seve and enjoy!

Strawberry Buttermilk Pancakes

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It’s Valentines Day on Saturday and while i’ll be the first to say I am not a big fan of this “holiday” – since it puts a ton of pressure on people in and out of relationships, and makes Hallmark a lot of money – I still think it’s fun to do a little (no pressure) something! Valentine’s Day doesn’t have to be about romantic love either, if you are single you could celebrate it with anyone you care about in your life, ever heard of Galentines Day?! Food is a great way to say “I love you” or “I care about you” (check out this post for awesome foodie V-Day cards), especially if it is made by you! I thought it would be nice to put together a Valentine’s Day breakfast instead of the traditional dinner. Warm sweet strawberries hidden inside delicious buttermilk pancakes with powdered sugar and sweet pure maple syrup poured on top is a delicious way to celebrate with your significant other or galfriends!

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I’ve been making the same pancake recipe for a long time. It’s really simple and delicious and will forever be my favourite (you can find the recipe here) but for today’s post, I wanted to do something a little different. I also happened to have a huge bottle of buttermilk in the fridge that I needed to finish off so I decided, what the hell, I’ll get crazy and change it up completely, and I am so glad I did.

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I really like using buttermilk instead of regular milk. Buttermilk reacts with the baking powder to create very light and fluffy pancakes. To ensure the lightest, most fluffiest results, make sure to not overmix your batter. The batter should not be beaten smooth; it should have small to medium lumps.
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Happy love day everyone, hope you have a nice Saturday celebrating with whoever makes you happy!

Strawberry Buttermilk Pancakes Recipe (Makes about 9 6-inch pancakes)

What you will need:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons maple syrup
2 large eggs, lightly beaten
2 cups buttermilk
1 tablespoon coconut oil, melted, plus 2 tablespoons extra for brushing griddle or pan
1 cup strawberries, fresh or frozen and thawed (optional) sliced thinly

What you need to do:

1. Preheat pan or griddle. Whisk together the flour, baking powder, baking soda, salt, in a medium bowl. Add the eggs, maple syrup, buttermilk, and 1 tablespoon of melted coconut oil, and whisk to combine. The batter should have small to medium lumps.

2. Test the pan or griddle by sprinkling a few drops of water on it. If the water bounces and spatters, then its ready. Add some oil to the pan.

3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. Add some thinly sliced strawberry pieces on top, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

Enjoy!