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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is another recipe from my dear friend, Kelly. Her family, 2 kids included, love this recipe. It is the only pancakes she makes. The first half of the recipe makes a large amount of mix to store in the refrigerator. The directions follow to make a batch of about 8-10 pancakes. Kelly says that the pancakes come out fine using most any kind of milk. *****UPDATE: My family loves them! 2yr, 6yr, 10yr and 43yr old ate them up. Not the healthy wheat taste that scares my kids away. I used yellow corn meal, will use white next time to make them look even more like the usual pancakes. Thanks Kelly. Ingredients:
1/2 cup oats |
2 cups all-purpose flour |
1/2 cup whole wheat flour |
1/2 cup cornmeal |
1/4 cup wheat bran |
1/4 cup toasted wheat germ |
1/4 cup sugar |
2 teaspoons baking powder |
1 1/2 teaspoons salt |
1 teaspoon baking soda |
1 cup low-fat buttermilk |
3 tablespoons vegetable oil |
2 large eggs |
1 1/2 cups whole wheat pancake mix |
Directions:
1. Place oats in a food processor and process until smooth.
2. Add remaining ingredients and process until well blended.
3. Store in a tightly sealed container in the refrigerator.
4. To make a batch of pancakes, mix the buttermilk, vegetable oil, eggs and multi-grain mix together with a whisk until just mixed.
5. Prepare pancakes on hot griddle.
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