Enjoy brunch for the holidays with this healthy upgrade by Nutrition Manager and Culinary Nutritionist Erin Pellegin, adapted from Mark Bittman’s original recipe.
- ¼ C whole-wheat flour
- ¼ C all-purpose flour
- ¼ C rolled oats
- 1/3 C chopped walnuts
- 1 tsp baking powder
- 1 tsp ground cardamom (optional substitutions: cinnamon, nutmeg, pumpkin pie spice or a combination)
- ¾ tsp salt
- 1 egg
- ½ C milk
- 2 C cooked oatmeal – rolled oats or steel-cut oats
- 1/3 C chopped dried apricots (optional substitutions: your choice of dried fruit)
- Vegetable or olive oil, for frying
- Honey or maple syrup, for serving (optional)
- 2 medium-sized mixing bowls
- Spatula or mixing spoon
- Skillet or griddle
- Spoon or scoop (for batter)
- Wide spatula (for flipping)
1. Have all ingredients chopped (walnuts and apricots) and pre-measured, ready for use.
2. Cook oatmeal to yield 2 cups (this can be done the day before class).
1. Heat oven to 200 degrees (this is to keep the pancakes warm until ready to serve).
2. Combine dry ingredients – flours, oats, walnuts, baking powder, cardamom/spices, and salt in a medium bowl.
3. In a separate bowl, whisk together eggs and milk; stir in cooked oatmeal and the apricots until just incorporated.
4. Add the oatmeal mixture to the dry ingredients and stir gently – do not overmix. The consistency should be that of a thick pancake batter. Add a little more milk or whole-wheat flour as needed.
5. Put a large skillet or griddle over medium heat. When a few drops of water dance on the surface, add a thin layer of oil and let it become hot. Spoon out batter into any size pancake. Cook until bubbles form on the top and pop (2-3 minutes). Carefully flip the pancakes and cook until browned on the other side (2-3 more minutes).
6. Once finished, transfer to a plate in the warmed oven while you cook the remaining batter.
7. Serve with honey or maple syrup.