The Best Single Serving Pancakes...EVER

OMG.

P to the A to the N to the C to the A to the K to the E to the S...............That's right, folks. P-a-n-c-a-k-e-s.

If nothing else, there’s one thing you should know about me: I love pancakes.

Like, we’re talking some serious, head-over-heels “L-O-V-E.” I can eat them for breakfast, for lunch, for dinner–all day, everyday. No shame, I tell you.

With butter or...

...without butter? Your choice.

There is, however, one condition. They have to be really good pancakes.

So let’s talk qualifications.

To me, really good pancakes don’t come out of a box or a yellow jug (Shake ‘n Pour, I’m looking at you). They aren’t found in the freezer section of the grocery store or at Denny’s. And they aren’t slathered in “maple syrup,” in which maple syrup isn’t even an ingredient. Nope. For pancakes to qualify as really good, they need to made with real ingredients. Oh, and love–lots of love   Simple as that.

Miles and miles of fluffy, delicious love.

Prior to this batch, I’ve made some good pancakes. Sometimes with white flour and lots of butter but usually with whole grain flour of some sort, baking powder, water, milk, cinnamon. Whatever works.

But after returning from the family vacation, I wanted to make something better than just “good.” I don’t mess around when it comes to pancakes. (Okay, maybe that’s a lie…).

The pancake trifecta: taste, texture, and size.

Anyways, the requirements:

1) Taste – I’ve tasted some fairly delicious pancakes made with white, all-purpose flour, but I really wanted a whole grain pancake recipe that wouldn’t be labeled as “good, but healthy-tasting.” I decided to use a combination of oat and whole wheat flours to keep the flavor light and creamy.

2) Texture – I actually love pancakes that are still a little doughy in the center, but I know most people don’t. The way I see it, pancakes are like steak. Most people tend to like them cooked medium, as uncooked middles scare people as much as tough, burned edges. Moving on, then. Using 100% whole wheat flour can result in gummy, doughy pancakes. To make them soft and fluffy, I used egg whites and yogurt.

3) Size – Thanks to my good friend Jetlag, I woke up at noon. ASOS Mom, Dad, and brother had already finished breakfast, but I still wanted pancakes. I made this batch a single-serving to accommodate. Sometimes, however, I find that a single-serving of pancakes doesn’t really fill me up. I wanted hearty and stick-to-the-ribs without feeling weighed down, so I made sure to include whole grains, protein, and a bit of fat. Though I made one serving, this recipe could easily be made into a family-size.

Picking out an outfit for the p-cakes.

These were delicious. Probably the best pancakes I’ve ever made. I would recommend you make them. Don’t question it; just do it.

The Best Single-Serving (and Healthy!) Pancakes Ever

These pancakes are everything pancakes should be: light, fluffy, hearty, and utterly delicious. I made two HUGE pancakes the size of my face, but you could make them silver-dollars or medium-sized  ‘cakes, if that’s what floats your boat. I also added a few dark chocolate chips to the second pancake for kicks–fan-freaking-tastic. Dress them up or keep ‘em plain Jane. That’s what freedom is all about

Yield: 2 gigantic pancakes or 5-6 (?) normal-people, silver dollars.
Adapted from Kittencal’s Best Pancakes on the Planet

Ingredients

Dry:
- 1/4 cup oat flour (I just ground oats to a flour consistency in the food processor)
- 1/4 cup white whole wheat flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt

Wet:
- 1/8 cup egg whites
- 1/8 cup nonfat yogurt
- 2-3 tsp of honey (or other sweetener of choice)
- 1/4 tsp vanilla extract
- Additional 1.5 tbsp nonfat yogurt PLUS enough water to make a 1/2 cup total*
- Fruit, nuts, chocolate chips, coconut (optional)

Directions:

1) In a medium-large bowl, combine the dry ingredients. Then, in a small bowl, beat together egg whites, 1/8 cup nonfat yogurt, vanilla extract, and the 1/2 cup yogurt + water mixture. (You want the wet mix very smooth and airy.)

2) Add wet mixture to dry mixture, and stir gently until all ingredients are well incorporated and no lumps remain. If using fruit, nuts, chocolate chips, or coconut, fold into batter now. Do not overmix batter. Flat, fluff-less pancakes are not your friend!

3) Heat a griddle or nonstick pan. Grease with a wee bit of butter or oil. Pour batter on the griddle to cook your pancakes (1/4 cup for silver dollars; 1/2 cup+ for ginormous ‘cakes).

4) Smile like a goofy five-year-old, and enjoy your pancakes!

Can you feel the love toooooooonight?

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