Who doesn’t love pancakes. Making pancakes from scratch has been our Sunday morning ritual for the past few months now. We found this recipe at allrecipes.com and made slight modification to suit our taste buds. These pancakes comes out real moist and fluffy and you wouldn’t even know these have a good amount of oats to it. This recipe makes 3 servings of delicious pancakes.
INGREDIENTS:
- 3/4 cup whole wheat flour
- 3/4 cup quick cooking oats
- 3 tablespoons wheat germ (it’s a good source of Vitamin E and you will find this at the hot cereal aisle)
- 3 tablespoons instant nonfat dry milk powder
- 2 teaspoons brown sugar
- 3/4 teaspoon baking soda
- 1 egg
- 1-1/2 cups buttermilk - we used dry buttermilk powder in this recipe. You can find this at the baking aisle at your grocery.
- pinch of salt
- 3 tablespoons vegetable oil
In a large bowl, combine wheat flour, oats, wheat germ, dry milk powder, buttermilk powder, brown sugar, baking soda, and salt. In another bowl, beat eggs, oil, and water (you will need to add appropriate amount of water if you used buttermilk powder - look for water quantity in the label). Stir into dry ingredients just until blended. Let the mixture stand for a few minutes and pour the batter onto a lightly buttered hot griddle.
Turn when bubbles form on top of pancakes. Cook until second side is golden.
Enjoy your pancakes with “real” Maple Syrup. You could also mix in the dry ingredients, a day before you want to cook and mix it up with the wet ingredients when you’re ready to cook - that way you could save some time.
You can view other recipes from my blog by clicking here.
