Cookhacker'S Whole Grain Fruit And Nut Pancakes

Name: Cookhacker'S Whole Grain Fruit And Nut Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Bob's Red Mill Organic Whole Grain High Fiber Hot Cereal with Flaxseed, ground; 1 teaspoon baking powder; 1 tablespoon Flax seed, ground; 1/4 cup Walnuts, chopped (almonds can be substituted); 10 Dates, chopped; 1 teaspoon Cinnamon (optional); 1/2 cup Milk; 3 tablespoons Water; 1 tablespoon Canola or Vegetable Oil (to grease the pan); Blueberries, Strawberries; 2 Large Eggs, separate whites and yolks; 1/4 cup Golden Raisins

Servings: persons

1 cup Bob's Red Mill Organic Whole Grain High Fiber Hot Cereal with Flaxseed, ground
1 teaspoon baking powder
1 tablespoon Flax seed, ground
1/4 cup Walnuts, chopped (almonds can be substituted)
10 Dates, chopped
1 teaspoon Cinnamon (optional)
1/2 cup Milk
3 tablespoons Water
1 tablespoon Canola or Vegetable Oil (to grease the pan)
Blueberries, Strawberries
2 Large Eggs, separate whites and yolks
1/4 cup Golden Raisins

1
Grind the Hot Cereal for about 20-30 seconds until it reaches a flour-like consistency, then grind the flaxseed and set both aside (a coffee grinder works really well).
2
Beat the 2 egg whites for about 1-2 minutes until they form stiff peaks and set aside
3
Whisk together the milk and egg yolks in a medium bowl
4
Combine the ground cereal, baking powder, ground flaxseed, nuts, dates and raisins
5
Add the dry mixture to the milk/egg yolk mixture and stir well to combine
6
Stir in the ground cinnamon
7
Gently fold in beaten egg whites
8
If needed, stir in up to 3 tablespoons water to achieve a good pancake batter-like consistency
9
Heat a lightly oiled griddle or frying pan over medium high heat until a drop of water skitters across the pan. Pour or scoop the batter onto the griddle, using about 1/4 cup for each pancake.
10
Cook until golden brown on both sides and serve topped with your favorite fruit (I prefer blueberries and strawberries), real maple syrup and a dollop of vanilla yogurt!

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Bob's Red Mill Organic Whole Grain High Fiber Hot Cereal with Flaxseed, ground, 1 teaspoon baking powder, 1 tablespoon Flax seed, ground, 1/4 cup Walnuts, chopped (almonds can be substituted), and more.

Yes, Cookhacker'S Whole Grain Fruit And Nut Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!