My Recipe for Pretty Good, Reasonably Healthy Pancakes

Learning that you have to “watch your cholesterol” is comparable to your first divorce: you never thought it would happen to you, it wasn’t part of the plan, etc.

But you know you must do it if you want to live a healthy life.

So here is my recipe for Pretty Good, Reasonably Healthy Pancakes:

1/2 C whole wheat flour

1/2 C regular rolled oats

1-2 T wheat germ

1 t baking powder

1/4 t salt

1-2 T powdered milk or goat milk

1-2 T mayonnaise

1-2 T melted butter

3/4 C water

The first thing to do is melt the butter, enough for the recipe and some extra to put on the pancakes later. I said REASONABLY healthy, we’re not monsters. But vegan butter will work just as well, and before you start in about the mayo, I figure you can sub vegan mayo as well. You can also use an egg. But I promise, even if you hate mayonnaise in all its forms, you will not bite into these pancakes and taste it.

Mix all the other ingredients except the water together. Now, pour 1/2 C of the water in and stir. I like to use a fork. Put the bowl where the raccoons can’t get to it, and go smoke a bowl or make a second pot of coffee or walk around in your yard for a few minutes. When you come back, turn on your favorite stove eye and put your griddle or pan on it. Our stove is propane, and I turn it to “4” and then back it off just a hair. Your batter should be pretty thick now, because the oats have absorbed some water. If you like it super stiff, skip on to the next step. If you want your batter to be more batter-y add some more water until it looks like you like it.

The pan is ready for pancakes when you sprinkle a bit of cold water on it and it sizzles and pops. Don’t rush it, that’s why your first pancakes always looks like shit.

Once your pan is hot enough, ladle some batter on there. My cast iron griddle holds 3 pancakes, each about 4 1/2” across and about 3/8” thick.

Do not touch these pancakes until they start looking dry about an inch in from the edges, and bubbles are popping in the middle. Flip them over with a spatula. After about 30-45 seconds, gently tap the center of each pancake with your finger. They will probably feel a bit hard. The pancakes are ready when you tap them again and they give in the middle just a little, but I still take my time pulling them off just to make sure, especially if they’re thicker than normal. Repeat with the rest of the batter.

This recipe makes 6 pancakes, which is plenty for two of us, but you can always double it and invite us over for breakfast.

All that’s left is to pour the rest of the melted butter and some maple syrup over them, enjoy, and #VoteBlueNoMatterWho.