Oatmeal Spice Whole Grain Pancakes Recipe

Did you know that today is National Pancake Day? At least, according to IHOP, it is.

I was driving home from Zumba this morning and an ad came on for a free short stack of pancakes at IHOP since it's National Pancake Day.

And while I'm normally a fan of anything free, our closest IHOP is 30 minutes away. And I knew I could make much healthier pancakes here at home.

These babies are what I came up with.

I shouldn't call them babies. Because they are not petite. They are stick to your ribs, belly filling pancakes. My husband even referred to this video.  (Disclaimer - my pancakes do NOT have tofu in them :D )

Anyway, here's the recipe. I love them and will definitely be making them again!


Oatmeal Spice Whole Grain Pancakes
by Shana Galbraith

2 cups whole wheat flour

1 1/2 cup Spelt Flour   (or you can use all whole wheat - but they'll be more dense)

1/2 c oatmeal - uncooked

1/4 cup flaxseed meal

1 packet truvia

2 Tbsp wheat bran

 3 tsp baking powder

1 tsp sea salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground ginger

4 tbsp coconut oil

3 cups water

1 cups unsweetened vanilla almond milk

Mix dry ingredients together. Then add coconut oil, water, and almond milk. Whisk together well.
Use a 1/4 cup measuring cup to ladle pancakes on a griddle, heated to medium / medium high.
Cook until bubbles form. Flip pancakes over. Cook for 2 minutes more, or until pancakes are heated through.

Serve with agave nectar, honey, or syrup. Yum!