Nutty Wheat Pancakes

Name: Nutty Wheat Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 3/4 c oats; 3/4 c whole wheat flour; 1/3 c all purpose flour; 2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 1/4 c buttermilk; 1/3 c milk; 1/4 c vegetable oil; 2 egg; 1/4 c sugar; 3 Tbsp finely chopped almonds or pecans; 3 Tbsp finely chopped walnuts; 1/2 tsp almond extract (optional)

By Barbara Oseland
@BOseland

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

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

Prep:

10 Min

Cook:

15 Min

Ingredients

3/4 c

oats
3/4 c

whole wheat flour
1/3 c

all purpose flour
2 tsp

baking soda
1 tsp

baking powder
1/2 tsp

salt
1 1/4 c

buttermilk
1/3 c

milk
1/4 c

vegetable oil
2

egg
1/4 c

sugar
3 Tbsp

finely chopped almonds or pecans
3 Tbsp

finely chopped walnuts
1/2 tsp

almond extract (optional)
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How to Make Nutty Wheat Pancakes

Step-by-Step

Lightly oil a skillet or griddle and preheat it to medium heat.
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.
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.
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.
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.