Harvest Grain and Nut Pancakes
User Reviews
5
Harvest Grain and Nut Pancakes
Description
Harvest Grain and Nut Pancakes incorporate whole grains like old fashioned oats and whole wheat flour, complemented by finely chopped walnuts and almond meal. The oats are ground to a flour consistency and combined with leavening agents to create a balanced batter. Buttermilk adds acidity and moisture, reacting with baking soda to give a light texture. After mixing the wet and dry ingredients and folding in the nuts, the batter is cooked on a skillet with butter until golden on both sides. The finished pancakes offer a textured bite from the nuts and a mild sweetness from added sugar.
The pancakes work well served warm with pure maple syrup or honey, highlighting their nutty elements. Their hearty nature makes them a satisfying breakfast option that can sustain energy for several hours.
For buttermilk preparation, vinegar is added to milk and allowed to curdle slightly before use. To keep cooked pancakes warm and maintain texture, a low-temperature oven can be used for holding the pancakes while finishing the batch. Leftovers should be refrigerated or frozen and can be reheated gently to preserve quality.
Ingredients
- 3/4 cup old fashioned oats 65g, or whole oats
- 3/4 cup whole wheat flour 93 g
- 1.5 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1.5 cups buttermilk see notes to prepare your own
- 1/4 cup vegetable oil
- 1 egg room temperature
- 3 tablespoon sugar
- 3 tablespoon walnut 11 g, finely chopped
- 3 tablespoon almond meal 8 g, or almond flour, or finely chopped almonds
Instructions
- In a blender or food processor, grind the oats into a fine powder, like flour. Add them to a large bowl, and mix with whole wheat flour, baking soda, baking powder, and salt by whisking well.
- In the bowl of an electric mixer, add the buttermilk, oil, egg, and sugar. Beat until combined and a little frothy.
- Add the flour mixture to the wet ingredients and stir until combined. Add the walnuts and almonds and stir again. until just mixed.
- Heat a griddle or a skillet over medium high heat. Add a little bit of butter and once melted and hot, pour about 1/4 cup of the pancake batter into the skillet. Cook for 2-3 minutes a side until golden brown on each side, flipping the first side over once bubbles form and batter begins to dry up.
- Enjoy with pure maple syrup or honey!
Notes
- Make your own buttermilk by adding 1.5 tablespoons vinegar to milk and letting it sit for 5 minutes before use.
- Keep pancakes warm during cooking by placing them on a baking sheet in a 200°F (95°C) oven.
- Store leftover pancakes in the refrigerator for up to 3 days or freeze for up to 3 months; reheat gently in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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