Recipe Swap: Whole Wheat Pancakes with Oats and Strawberries

The theme of this week's recipe swap was breakfast. I am always game for new breakfast recipes since I try to make a hot breakfast for Miss F a few times a week. These pancakes from Becoming Pigzilla are fantastic and quite good for you. Miss F doesn't eat syrup on her pancakes any longer, so I did dust hers with powdered sugar. They are quite filling and would work with blueberries or bananas just as easily as with strawberries.  I submitted my recipe for Apple and Cranberry Baked French Toast for the swap.  Thanks to Taste of Home Cooking for hosting the swap.

Whole Wheat Pancakes with Oats and Strawberries

1 tablespoon distilled vinegar
1 ¼ cup less 1 tablespoon milk
½ cup rolled oats
1 cup whole wheat pastry flour
¼ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon salt
2 egg whites
¾ teaspoon vanilla extract
½ cup strawberries, sliced small

Add vinegar to liquid measuring cup. Add milk up to the 1 ¼ cup mark. Pour into medium-sized bowl and add oats. Set aside and let sit for 10-12 minutes. Meanwhile, in a medium-sized bowl, combine dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Using your stand mixer and whisk attachment, add egg whites to mixing bowl and whisk to soft peaks on medium until frothy and fluffy.

Heat griddle pan over medium heat and spray with non-stick cooking spray. Add vanilla extract to milk and oats. Whisk in dry ingredients until just combined. Add sliced strawberries and fold in egg whites. Using a ladle, add about 1/3 cup of the batter to the pan. Use the ladle to spread the batter so the pancakes don’t get too thick. Once they start to bubble around the edges, they are ready to flip, about 2-4 minutes on each side. Serve with additional strawberries and maple syrup.

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