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.
- Portion size 15 servings
- Credits : Canadian Living Magazine: March 2005
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.)
Nutritional facts <b>Per pancake:</b> about
- Protein 3 g
- Calories 92.0
- Total fat 4 g
- Cholesterol 14 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
- Iron 44.0
- Folate 25.0
- Calcium 9.0
- Vitamin A 1.0