Nutty Wheat Pancakes Recipes

Steps:

• 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, and salt.
• In another bowl, combine buttermilk, milk, oil, egg, 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 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.

Steps:

• Lightly oil a skillet or griddle and preheat it to medium heat.
• Grind or pulse the oats in a blender or food processor until fine, like flour or desired consistency. 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, egg, almond extract if desired and granulated sugar with an electric mixer or wire whisk until smooth. Combine dry ingredients with wet ingredients, add nuts and mix well by hand.
• Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 1 to 3 minutes per side or until brown.
• Note: I make my own buttermilk with vinegar and milk. Place one tbsp of vinegar in a measuring cup, then fill the rest of the way with milk and let it sit while you gather the rest of the ingredients. Works wonders if you are in a pinch or do not use buttermilk that often.

Steps:

• Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium sized bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside.
• Make the pancakes: Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside.
• In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary.
• Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. To serve, arrange 3 pancakes per plate and sprinkle each serving with 1/4 cup of the topping. Serve with additional maple syrup.

Steps:

• Combine all dry ingredients in one bowl.
• Melt butter. Combine milk, vinegar, egg & butter in a separate bowl.
• Heat lightly oiled skillet (or nonstick skillet) over medium heat.
• Mix wet and dry ingredients just before you are ready to cook them, or they will not be as fluffy. Do not overstir.
• Pour onto skillet, using about 1/2 cup for each pancake. Watch for bubbles and then flip and brown.
• Keep pancakes warm in the oven until ready to serve.