Whole Grain and Nut Pancakes
(from ajcdkc’s recipe box)
The kids don’t like the nuts and blueberries so I just cook their pancakes first and then add the nuts and berries to the batter after theirs are cooked.
Source: Elizabeth
Prep time: 10 minutes
Cook time: 4 minutes
Categories: Breakfast
Ingredients
- 1 1/2 cups old-fashioned oatmeal
- 1 1/2 cups whole wheat pastry flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1/3 cup sugar
- 3 tablespoons chopped walnuts
- fresh or frozen blueberries
Directions
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Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
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In blender, combine buttermilk, milk, oil, egg, and sugar until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts and blueberries, if desired.
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Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.
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Top with syrup and more blueberries, if desired.