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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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multigrain pancakes Ingredients:
3/4 cup whole wheat flour |
1/2 cup oatmeal |
2 teaspoons baking powder |
1/2 teaspoon salt (to taste) |
2 eggs (or equivalent egg substitute) |
4 tablespoons honey |
1/2 cup unbleached all-purpose flour |
1/4 cup yellow cornmeal |
1 teaspoon baking soda |
4 tablespoons canola oil |
2 (2 1/4 cup) low-fat buttermilk |
1/2 cup chopped pecans |
canola oil |
Directions:
1. Combine whole wheat and all-purpose flours, oatmeal, cornmeal, baking poder, baking soda and salt in a food processor and process only to blend. Blend oil, eggs, 2 cups of buttermilk and honey together in a large bowl. Add flour mixture and stir just until blended. Fold in pecans. Heat a griddle or large skillet over medium-high heat. Brush with oil. Ladle a 1/4 cup-measure of batter onto griddle for each 4-inch pancake. Cook until golden brown on the bottom and small bubbles form on surface, about 1 minute. Turn and cook second side until brown. Adjust heat to keep pancakes from burning before cooking through.
2. Makes 16 pancakes.
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