I am always trying to incorporate whole grains into our morning meal routines for both of my children. These Nut and Grain Whole Wheat Pancakes packed a triple punch for a morning starter because they are filled with not only whole wheat flour, but the additional benefits of being laced with ground oatmeal and chopped walnuts for a hearty and satisfying pancake.
Thanks to the fact that the kids are continually exposed to whole grain foods, I think it is pretty cool that they seem to prefer these now over the white stuff. In fact, our favorite waffle recipe is still my recipe for Cinnamon Whole Wheat Waffles and the kids beg for these for our Sunday morning brunches.
These are definitely the type of pancakes that stick to your ribs which make them perfect for those long days at school before the lunch hour. I have a feeling your family will love these just as much as mine did. Top them with a little maple syrup or favorite fruit preserves and a small handful of walnuts for a beautiful finish.
- 1½ cups old-fashioned oatmeal
- 1½ cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups buttermilk
- 1 cup milk
- ¼ cup canola oil (or you can substitute with ½ cup applesauce)
- 2 eggs
- ⅓ cup brown sugar
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 3 tablespoons chopped walnuts (optional)
- 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, cinnamon, and salt.
- In another bowl, combine buttermilk, milk, oil, eggs, vanilla, 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 ⅓ cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.
- Recipe should yield 12 pancakes.