After making pizza dough with the whey left in my refrigerator from the last batch of yogurt, there was a little bit of the whey left that I could not bring myself to toss. I’ve been reading budgetbytes.com a lot, and the recipe for Whole Wheat Oatmeal Pancakes sounded so good I put it on my list.
- used old fashioned rolled oats, pulsed in the blender for several seconds
- instead of buttermilk, made a pseudo buttermilk from 1/2 c whey, 1 c regular yogurt, and 1/4 c milk
- scooped out 3/4 c hard white wheat flour from the freezer (not sure the weight, but it wasn’t fluffy and freshly-milled so I figured scooping would be fine — and it was)
- used oil instead of melted butter
I was glad to be able to use up the rest of the whey, although I was bummed that it also used the rest of my homemade yogurt. I’ve been loving my oats mixed in with some yogurt, soaked overnight, and the other day I created a new concoction of raw oats, diced apple, raisins, walnuts, and yogurt that made an awesome snack.
But these pancakes came together really nicely, and apart from the one little one that I sampled, they went into the freezer for future meals or snacks. I really like the slightly chewy texture of them, and the fact that they’re not overly sweet. They’re more hearty, between the oats and whole wheat flour. Good stuff! I’d like to try some with an apple compote to complement the oats.
I can’t wait until this baking powder I’ve been using is finally gone so I can try a different brand. It just makes things so foamy so fast, and then they collapse. My pancakes didn’t stay thick and fluffy, which isn’t a problem for me, but it bugs me how reactive the baking powder is.