Yes, wholegrain pancakes can be fluffy, tender and tasty. Letting the batter sit for 5 minutes before cooking your pancakes allows the whole wheat flour and oats to absorb the liquid, which keeps the batter light and delicate. I usually prefer regular rolled oats in baking because they hold their shape and texture, but quick-cooking oats work equally well here because they soak up the liquid quickly and still make a fluffy pancake.
¾ cup (110 g) whole wheat flour
¾ cup (75 g) regular or quick-cooking rolled oats
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
Pinch of ground cinnamon
1¼ cups (310 mL) kefir
1 large egg (see note)
2 Tbsp (30 mL) pure maple syrup, plus extra for serving
2 Tbsp (30 g) butter, melted
Yoghurt & fruit, for serving
1. Stir the flour, oats, baking powder, baking soda, salt and cinnamon together in a large bowl. Add the kefir, egg, maple syrup and melted butter and whisk until combined (a few lumps are OK). Let the batter rest for 5 minutes.
2. Preheat the oven to 300°F/150°C. Heat a griddle or large non-stick skillet over medium heat and grease lightly with butter (or oil).
3. Drop spoonfuls (roughly ¼ cup/60 mL) of batter onto the griddle and cook until the surface of the pancakes dulls and the bottom is golden brown, about 3 minutes. Flip the pancakes and cook until the other side browns lightly, about 2 minutes. Transfer the pancakes to a serving platter or a plate and place them, uncovered, in the oven to keep warm. Cook the remaining batter.
4. Serve the pancakes with warm maple syrup and a dollop of yoghurt with fresh fruit.
To make these pancakes egg-free and add extra fibre, stir 2 Tbsp (16 g) ground flaxseed into 3 Tbsp (45 mL) water and let the mixture sit for 2 minutes. Add it with the kefir, maple syrup and butter (or oil) instead of the egg.
Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020.