Breakfast
Whole Grain Pancakes With Raspberries
Makes 8 pancakes
Whole Grain Pancakes With Raspberries
Makes 8 pancakes
Start your morning right with a stack of whole grain pancakes loaded with oats, buttermilk, and fresh raspberries - all cooked to golden perfection on the Cuisinart Griddler & Deep Pan. This recipe strikes the perfect balance between hearty and heavenly: think nutty whole wheat flour, a touch of sweetness from banana and brown sugar, and a juicy pop of berries with every bite. Whether you’re fueling up for a busy weekday or slowing down for a Sunday brunch, these pancakes prove that wholesome can still mean downright delicious.
.jpg?sw=750&sh=750&sm=fit "Whole Grain Pancakes With Raspberries-1")
.jpg?sw=80&sh=80&sm=fit "Whole Grain Pancakes With Raspberries-1")
Ingredients
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional, for flavour)
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter (plus more for greasing)
- 1 tsp vanilla extract (optional)
- 1/2 mashed banana (optional, for moisture and sweetness)
- Turn on your Griddler & Deep Pan & pre-heat on griddle mode (flat plates) to 190C.
- As the grill pre-heats, In a large bowl, whisk together dry ingredients including whole wheat flour, rolled oats, brown sugar, Baking powder, baking soda, salt & cinnamon
- In a separate bowl, whisk together buttermilk, egg, melted butter/oil, vanilla extract and mashed banana. (if using)
- Combine the wet and dry ingredients – stir gently until just combined & let the batter rest for a few minutes.
- Lightly grease the griddle plates with the excess butter
- Pour ¼ cup of batter onto the plates for each pancake and cook for 2-3 minutes. Flip when bubbles form on top and the edges look set and cook for another 1-2 minutes.
- Serve with fresh raspberries.
