Multigrain Pancakes

Name: Multigrain Pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 16 pancakes, 8 serving(s)
Ingredients: 3/4 cup whole wheat flour; 1/2 cup oatmeal; 2 teaspoons baking powder; 1/2 teaspoon salt (to taste); 2 eggs (or equivalent egg substitute); 4 tablespoons honey; 1/2 cup unbleached all-purpose flour; 1/4 cup yellow cornmeal; 1 teaspoon baking soda; 4 tablespoons canola oil; 2 (2 1/4 cup) low-fat buttermilk; 1/2 cup chopped pecans; canola oil

Submitted by TooheyMomster

"multigrain pancakes"

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Ready In:: 10mins
Ingredients:: 13
Yields:: 16 pancakes
Serves:: 8

ingredients

³⁄₄ cup whole wheat flour
¹⁄₂ cup oatmeal
2 teaspoons baking powder
¹⁄₂ teaspoon salt (to taste)
2 eggs (or equivalent egg substitute)
4 tablespoons honey
¹⁄₂ cup unbleached all-purpose flour
¹⁄₄ cup yellow cornmeal
1 teaspoon baking soda
4 tablespoons canola oil
2 (2 1/4 cup) low-fat buttermilk
¹⁄₂ cup chopped pecans
canola oil

directions

Combine whole wheat and all-purpose flours, oatmeal, cornmeal, baking poder, baking soda and salt in a food processor and process only to blend. Blend oil, eggs, 2 cups of buttermilk and honey together in a large bowl. Add flour mixture and stir just until blended. Fold in pecans. Heat a griddle or large skillet over medium-high heat. Brush with oil. Ladle a 1/4 cup-measure of batter onto griddle for each 4-inch pancake. Cook until golden brown on the bottom and small bubbles form on surface, about 1 minute. Turn and cook second side until brown. Adjust heat to keep pancakes from burning before cooking through.
Makes 16 pancakes.