Multigrain Pancakes

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

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

Recipe

• 1 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.
• 2 makes 16 pancakes.