raspberry oat whole wheat pancakes

In my last post about Father's Day Idea #1, I promised I would come up with two more ideas to share with you all. We've covered dessert -- which by the way, my batch of Ooey Gooey & Chewy S'mores Cookies are ALL gone! -- so now we move onto breakfast in style :) Typical buttermilk pancakes are always yummy and a great treat to make breakfast, but for special days, I like to make special foods. Raspberry Oat Whole Wheat Pancakes are just that- fluffy, warm, comforting, and will definitely add a little something to amp up your breakfast table this Sunday!

Raspberry Oat Whole Wheat Pancakes, Father's Day Idea #2

Take your pancakes to the next level with these Raspberry Oat Whole Wheat Pancakes. Rich in soluble fiber from the oats and raspberries, and made with whole wheat, these are a healthy option without sacrificing flavor or texture. Put them on the menu this Sunday for Father's Day, or any Sunday for that matter.

Yield: 6-7 medium-sized pancakes

Ingredients:

• 1/2 cup fresh raspberries, sliced in half
• 1 cup whole wheat pastry flour
• 1/2 cup rolled oats
• 1 tbsp of distilled vinegar + enough fat-free milk to make 1 cup (to mimic buttermilk)
• 2 eggs whites
• 3/4 teaspoon vanilla extract, or ~1inch of a vanilla bean
• 1/4 teaspoon baking soda 
• 1 teaspoon baking powder
• pinch of ground cinnamon
• pinch of salt
• 1 tbsp butter (divided) or non-stick cooking spray, to prevent sticking
• extra oats & fresh raspberries to garnish (optional)
• Maple Syrup, as much as you like! 

Directions:

Make your buttermilk by adding 1 tbsp of distilled to vinegar to a liquid measuring cup. Add fat-free milk to the measuring cup until you reach the 1 cup mark. Add 1/2 cup of rolled oats into the buttermilk and let sit for 10-12 minutes.

In the meantime, mix together your dry ingredients: whole wheat pastry flour, cinnamon, salt, baking soda, baking powder, and vanilla bean. If you're using vanilla extract (which I recommend), you can add it to the buttermilk/oat mixture once it has set for 10 minutes.

Using your stand mixer with the whisk attachment, add two egg whites and whisk on medium-high speed. I think mine was on "6". Whisk until you achieve soft peeks and the egg whites become frothy and fluffy.

Rinse/pat-dry raspberries, and slice in half.

Heat a griddle or pan to medium and let it get nice and hot.

Your buttermilk/oat mixture should be ready by now. If you haven't added in your vanilla extract yet, do so now. Add your wet ingredients (buttermilk/oat/vanilla) to your dry ingredients, and whisk until just combined. Using a rubber spatula, fold in raspberries. Then lastly, fold in the egg whites until just combined. Try not to over-fold the egg whites when adding them. You want them to keep their fluffiness so that your pancakes will also be fluffy!

Add a tiny bit of butter or nonstick cooking spray to your griddle or pan, then pour ~1/3 cup of the batter onto your griddle for each pancake. Once they start to bubble around the edges, you know they are ready to flip!

Plate and drizzle with maple syrup :)

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i'm in love with this ceramic berry basket. Anthropologie never does me wrong I tell ya

raspberries are my favorite berry. so bright, sweet, & healthy

eggs whites form soft peaks

fold in raspberries

lightly fold in egg whites

garnish with raspberries and oats

drizzle with maple syrup and indulge

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Check back later for my last Father's Day Idea! It's a simple Italian dish with the best meat sauce you will ever taste. Trust me on this!