Nut and Grain Pancakes Recipe

Name: Nut and Grain Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup rolled oats; ¾ cup whole wheat flour; 2 teaspoons baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 ½ cups buttermilk; ¼ cup canola oil; 1 egg; ¼ cup Splenda granular; 3 tablespoons chopped almonds; 3 tablespoons chopped walnuts

Servings: persons

¾ cup rolled oats
¾ cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups buttermilk
¼ cup canola oil
1 egg
¼ cup Splenda granular
3 tablespoons chopped almonds
3 tablespoons chopped walnuts

1
Lightly oil a skillet or griddle, and preheat it to medium heat.
2
Grind the oats in a blender or food processor until fine, like flour.
3
Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
4
In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
5
Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
6
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.

1061

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: ¾ cup rolled oats, ¾ cup whole wheat flour, 2 teaspoons baking soda, 1 teaspoon baking powder, and more.

Yes, Nut and Grain 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.

Nut and Grain Pancakes

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