Whole Grain Pancake Recipe

whole grain pancakesThe whole grains give your body the nutritious start it deserves while imparting a delicious, nutty flavor. The cinnamon, nutmeg and vanilla combine beautifully to make these pancakes as flavorful as they are healthy. The food processor makes preparation a breeze… you'll never go back to boxed again!




1 1/4 cups whole grain oat flour

1 1/4 cups whole wheat flour

1 teaspoon salt

1 teaspoon aluminum-free baking powder

1 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

4 eggs

2 cups buttermilk

1/4 cup brown sugar

4 tablespoons melted butter

1 tablespoon vanilla extract



Preheat a skillet or griddle over medium flame.

Combine the flours, salt, baking powder, baking soda, nutmeg and cinnamon in the food processor work bowl. Pulse until well combined. Set aside in a different bowl.

Put the eggs, buttermilk, brown sugar and vanilla in the food processor work bowl. Process till well combined. While the food processor is running, drizzle the melted butter through the feed tube.

Add half of the dry mixture, pulse till barely combined. Add the remaining dry mixture and pulse again till barely combined. Ladle onto a lightly oiled skillet or griddle. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip and cook on the other side for one minute.

This pancake batter can be made ahead of time and stored in the refrigerator for up to 3 days, however the baking soda and baking powder will become less effective. This will result in a less fluffy yet still delicious pancake. Enjoy!


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