Grain And Nut Whole Wheat Pancakes Recipes

Steps:

• 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, if desired.
• 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.

Steps:

• Lightly oil a skillet or griddle, and preheat it to medium heat.
• Grind the oats in a blender or food processor until fine, like flour.
• Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
• In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
• Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
• Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

Steps:

• Mix oats, whole wheat flour, flour baking soda baking powder, salt sugar, almonds, pecans, sunflower seeds, wheat germ together in food processor pluse until nuts and seeds are finely ground. Transfer to bowl.
• In small bowl combine buttermilk egg and oil whisk together.
• Mix butter milk mixture with dry ingredients stir well.
• Lightly oil griddle. With a 1/3 cup measuring cup pour batter onto hot griddle. Cook til lightly browned and flip.
• Serve with maple syrup or topped with fresh fruit.

Steps:

• Lightly oil a skillet or griddle, and preheat it to medium heat.
• Grind the oats in a blender or food processor until fine, like flour.
• Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
• In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
• Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
• Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

Steps:

• Preheat skillet over medium heat, then spray with cooking spray.
• Grind the oats to a fine consistency (like flour) using a blender or food processor.
• Combine dry ingredients (except nuts) in a medium bowl and stir with fork or whisk to blend.
• In a second bowl, combine wet ingredients and mix until smooth either by hand or with an electric mixer.
• Add dry ingredients to wet ingredients then add nuts and mix until all ingredients are wet.
• For best results let the mix rest for five minutes.
• Use a 1/3 scoop to pour batter into the hot skillet.
• Cook the pancakes until browned on each side about 2 to 4 minutes per side or until brown.
• Notes: **Allowing the batter to rest before cooking will yield a lighter pancake. **Using a scoop allows you to consistently control your pancake serving size. **The riper your banana the sweeter it will be allowing you to completely skip adding sugar.

Steps:

• Combine dry ingredients and set aside.
• Combine wet ingredients and mix well. Add dry ingredients and combine throughly. Add more milk or flour as necessary to make the batter a "pancake batter-like" consistency (slightly runny). Stir in nuts.
• Cook on griddle over medium heat until golden brown on each side.
• Great topped with warm maple syrup or plain.
• Enjoy!