Whole Wheat Oatmeal Pancakes with Maple Roast Rhubarb
- For the Rhubarb:
- 12 ounces rhubarb, cut into 2- to 3-inch pieces
- 1/3 cup maple syrup
- For the Pancakes:
- 1/2 heaping cup whole oats
- 1 1/2 cups (about 7 1/2 ounces) whole wheat flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons brown sugar
- 2 tablespoons sugar
- 1/4 cup vegetable oil
- 1 1/2 cups milk
- 1/2 cup yogurt
- Non-stick cooking spray or canola oil
- 1. For the Rhubarb: Adjust oven rack to center position and preheat oven to 400°F. Place rhubarb in a shallow roasting pan and toss with maple syrup. Roast for 10 minutes, then toss the rhubarb and continue roasting until rhubarb is fall-apart tender, 5 to 10 minutes longer. Allow to cool in pan. Reduce oven to 200°F.
- 2. For the Pancakes: In a spice grinder, food processor, or high-powered blender, pulverize the oats to achieve 1/2 cup coarse flour. Combine in a medium bowl with the whole wheat flour, baking powder, and salt. Set aside. In a large mixing bowl, whisk together the eggs, brown sugar, and white sugar. Whisk in the oil, then the milk and yogurt. Add the dry mixture all at once and whisk gently until just combined (lumps are fine).
- 3. To Cook: Spray a large non-stick skillet with cooking spray or rub with a paper towel dipped in oil. Heat over medium high heat until shimmering. Using a quarter cup liquid measure, drop batter onto pan in 2 to 3 even circles. Cook until batter is bubbly in the middle and set around the edges, 3 to 5 minutes, flip and cook until second side is golden brown, 2 to 3 minutes longer. Transfer to a large baking sheet or plate and place in oven to keep warm while you cook remaining pancakes. Serve with rhubarb.
