Whole wheat flour, oats, wheat germ and cornmeal are used to make these heart-healthy pancakes. Add flaxseed as well for a dose of healthy fats.

Source: Midwest Living

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Recipe Summary

total:
30 mins
Yield:
18 standard-size pancakes or 48 dollar-size pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together flour, oats, cornmeal, wheat germ, flax seeds, if you like, baking powder, salt and baking soda. Make a well in the center of the flour mixture; set aside.

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  • In a small bowl, use a fork to combine eggs, buttermilk, oil, and brown sugar. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy but thick).

For each standard-size pancake:
  • Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter to a 4-inch circle. (For dollar-size pancakes, use about 1 tablespoon batter and spread slightly.) Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with maple syrup. Makes 18 standard-size pancakes or 48 dollar-size pancakes.

Tips

For 2 cups of sour milk, place 2 tablespoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 cups total liquid; stir. Let the mixture stand for 5 minutes before using.

Nutrition Facts

126 calories; fat 5g; cholesterol 25mg; saturated fat 1g; carbohydrates 17g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 5g; vitamin a 48.6IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 181mg; potassium 145mg; calcium 101mg; iron 1.1mg.
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