Whole Wheat Nutty Pancakes |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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These are yummy, and loaded with “good for you” ingredients! They're so good plain, you may find you don’t need butter or syrup on them. They’re also great with blueberries or mashed bananas added to the batter. Read more . My daughter, Irishmama, actually gave me this recipe. Ingredients:
3/4 cup quaker oats |
3/4 cup whole wheat flour |
2 teaspoons baking soda |
11/2 teaspoon baking powder |
1/2 teaspoon salt |
11/2 cups buttermilk |
1/4 cup vegetable oil |
1 egg |
1/4 cup sugar |
1/3 cup finely chopped pecans |
Directions:
1. Grind the oats in a blender or food processor until fine, like flour.
2. Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
3. In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
4. Using an electric mixer, add the wet ingredients to the dry ingredients.
5. Add nuts and mix well with the mixer.
6. Lightly oil a skillet or griddle; preheat it to medium heat.
7. Ladle ⅓ cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.
8. Serve with syrup or topped with powdered sugar or fresh fruit - and a dollop of whipped cream is always a nice addition, if you've got it!
9. Note - this batter will not keep in the refrigerator, so I prepare all the pancakes, then freeze them with a piece of waxed paper between layers. Pop them into the toaster, right from the freezer, and they will come out warm and crisped up just a bit - reheats great.
10. Note - these are good with blueberries or mashed bananas added to the batter, also. I use about 1 cup and just fold it gently into the batter at the very end.
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