Wholesome grains and nuts get it on in this clone for the signature pancakes from the country’s largest pancake chain. The whole wheat flour and oats add more flavor, while the nuts pitch in for a crunch in every bite. Take a break from gummy, bland traditional pancakes. Make a breakfast that pacifies your pancake urge and leaves you feeling peppy.
MAKES 12 PANCAKES
INGREDIENTS:
- ¾ cup Quaker oats
- ¾ cup whole wheat flour
- ⅓ cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder ½ teaspoon salt
- 1 ¼ cups buttermilk
- ⅓ cup whole milk
- ¼ cup vegetable oil
- 2 eggs ¼ cup granulated sugar
- 3 tablespoons finely chopped blanched almonds
- 3 tablespoons finely chopped walnuts
INSTRUCTIONS:
- Lightly oil a skillet or griddle and preheat it to medium heat.
- Grind the oats in a blender or food processor until fine, like flour.
- Combine oat flour, whole wheat flour, all purpose flour, baking soda, baking powder and salt in a medium bowl.
- In another bowl combine buttermilk, milk, oil, eggs and granulated sugar with an electric mixer until smooth. Combine dry ingredients with wet ingredients, add nuts and mix well by hand.
- Ladle ⅓ cup of the batter onto the hot skillet and cook the pancakes for 1 to 3 minutes per side or
until brown.
