Best-Ever Whole-Grain Pancakes by The Canadian Living Test Kitchen

Multigrain flour, rolled oats and wheat germ give these quite chewy pancakes a wholesome flavour. Multigrain flour is a combination of all-purpose and whole wheat flours, cracked wheat and rye and whole flaxseeds. For a less chewy version, substitute whole wheat flour for the multigrain.

Servings: 15

Ingredients:

Nutritional Info
Per pancake: about	-
cal	92
pro	3 g
total fat	4 g
sat. fat	1 g
carb	12 g
fibre	1 g
chol	14 mg
% RDI:	-
calcium	9%
iron	44%
vit A	1%
folate	25%

Preparation:

In bowl, combine 1 cup (50 mL) of the buttermilk with rolled oats; let stand for 10 minutes.

In large bowl, whisk together flour, wheat germ, sugar, baking powder, baking soda and salt. In small bowl, whisk together remaining buttermilk, egg and 2 tbsp (25 mL) of the oil. Add to dry ingredients along with rolled oats mixture; stir just until combined.

Lightly brush large nonstick skillet with some of the remaining oil; heat over medium heat. Pour in batter by 1/4 cupfuls (50 mL) for each pancake, spreading with spatula to 4-inch (10 cm) diameter; cook until underside is golden and bubbles break on top and don't fill in, about 2-1/2 minutes.

Turn pancakes and cook until underside is golden, 1 to 2 minutes. (Make-ahead: Let cool. Stack pancakes, separated by waxed paper, and freeze in resealable freezer bag for up to 2 weeks. Reheat in toaster.)

Additional Information

Tip: If you don't have buttermilk, pour 2 tbsp (25 mL) vinegar or lemon juice into 2-cup (500 mL) glass measure. Pour in enough milk to make 2 cups (500 mL). Let stand for 5 minutes; stir.