Grain and nut whole wheat pancakes
Prep time: 20 minutes
Cook time: 4 to 8 minutes per batch
Alfreda Christian of Sacramento and her family love the harvest grain and nut pancakes served at the International House of Pancakes. She was hoping for their recipe or one that is similar.
Marcella Heck of Sacramento shares this recipe that sounds like a match for Christian.
1½ cups old-fashioned rolled oats
1½ cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ cups buttermilk
1 cup whole milk
¼ cup vegetable oil
1/3 cup sugar
3 tablespoons chopped walnuts
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.
In another bowl, combine buttermilk, milk, oil, egg and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts.
Lightly oil a skillet or griddle and preheat it to medium heat. Ladle ª cup of the batter onto the hot skillet. Cook the pancakes for two to four minutes per side or until brown.
Per serving: 397 calories; 12 grams protein; 52 grams carbohydrates; 18 grams fat (4 saturated, 5 monounsaturated, 9 polyunsaturated); 40 milligrams choles- terol; 788 milligrams sodium; 5 grams fiber; 38 percent calories from fat.