March 3, 2012

Multigrain Pancakes

My dear husband has been making the same buttermilk pancakes each week for the past 7 years.       'From scratch, fluffy buttermilk pancakes-they're the best!  We even make up the mix and take it camping with us.  But I must confess, once in a while it's nice to change things up a daring, like throw some blueberries in it!  (sorry, honey  :)  So I made these the other day because I was craving a heartier pancake-they are oh so good!  My children loved them too!  They're great topped with sliced bananas and pecans.

3/4 cups old-fashioned rolled oats
3/4 cup whole wheat flour
1/3 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon, optional
1/2 teaspoon salt
1-1/4 cups buttermilk
1/3 cup low-fat milk
1/4 cup canola oil
2 eggs, lightly beaten
4 tablespoons almonds, chopped
4 tablespoons walnuts, chopped

Grind oats in a food processor or blender.  In a large bowl, combine dry ingredients (oats through salt) and whisk well.  In a small bowl, combine buttermilk, milk, oil and eggs; whisk well.  Add to dry ingredients and stir just until combined.  Fold in chopped nuts.  Let batter sit about 5 minutes before grilling.  If you're using a large electric griddle, 250 degrees seems to work well.

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