Real Recipes From Real Home Cooks ®

nutty wheat pancakes

(2 ratings)
Recipe by
Barbara Kavorkian
Two Harbors, MN

A little on the healthier side in the morning! Great taste!

(2 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 15 Min

Ingredients For nutty wheat pancakes

  • 3/4 c
  • 3/4 c
    whole wheat flour
  • 1/3 c
    all purpose flour
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1 1/4 c
  • 1/3 c
  • 1/4 c
    vegetable oil
  • 2
  • 1/4 c
  • 3 Tbsp
    finely chopped almonds or pecans
  • 3 Tbsp
    finely chopped walnuts
  • 1/2 tsp
    almond extract (optional)

How To Make nutty wheat pancakes

  • 1
    Lightly oil a skillet or griddle and preheat it to medium heat.
  • 2
    Grind or pulse the oats in a blender or food processor until fine, like flour or desired consistency. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, and salt in a medium bowl.
  • 3
    In another bowl combine buttermilk, milk, oil, egg, almond extract if desired and granulated sugar with an electric mixer or wire whisk until smooth. Combine dry ingredients with wet ingredients, add nuts and mix well by hand.
  • 4
    Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 1 to 3 minutes per side or until brown.
  • 5
    Note: I make my own buttermilk with vinegar and milk. Place one tbsp of vinegar in a measuring cup, then fill the rest of the way with milk and let it sit while you gather the rest of the ingredients. Works wonders if you are in a pinch or do not use buttermilk that often.

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