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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 16 |
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These Multigrain Pancakes put a healthier spin on the traditional pancakes. Ingredients:
3/4 cup whole wheat flour |
1/2 cup oatmeal |
2 tsp. baking powder |
1/2 tsp. salt or to taste |
2 eggs or equivalent egg substitute |
4 tbsp. honey |
1/2 cup unbleached all-purpose flour |
1/4 cup yellow cornmeal |
1 tsp. baking soda |
4 tbsp. canola oil |
2 (2 1/4 cups) low-fat buttermilk |
1/2 cup chopped pecans |
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.
2. Blend oil, eggs, 2 cups of buttermilk and honey together in a large bowl.
3. Add flour mixture and stir just until blended.
4. Fold in pecans.
5. Heat a griddle or large skillet over medium-high heat.
6. Brush with oil.
7. Ladle a 1/4 cup-measure of batter onto griddle for each 4-inch pancake.
8. Cook until golden brown on the bottom and small bubbles form on surface, about 1 minute.
9. Turn and cook second side until brown.
10. Adjust heat to keep pancakes from burning before cooking through.
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