Grain & Nut Pancakes: a healthy breakfast, anytime

Most pancakes will fill you up…but they’re full of nothing good for you. Enter Mom’s pancakes, a delightful blend of oats, whole wheat flour, nuts and buttermilk. Satisfying for breakfast or any time! Want a nutritious and unique host gift? Consider combining all the dry ingredients and giving as a gift!

I’m not a fan or thick, bread-like pancakes, which seems to be common. In comparison, these pancakes are quite thin – they will spread when you pour in the batter. And while they feel light, they’re also hearty, given that the main ingredients are nuts and oats. I love them best with real maple syrup (I buy in bulk directly from a farm in Vermont) and fresh fruit. You can also try them with fruit jam or butters.

Make extra and put some in the freezer! Allow to cool completely, then place in a freezer safe container with a divider between each pancake. I use beeswax wraps but you could also use freezer paper. When ready to use, allow to thaw in the fridge and then reheat in the microwave or oven until warm all the way through.

Check out additional ideas for Make Ahead Freezer Meals.

GIFTING: If giving this pancake mix as a gift, simply place all dry ingredients in a sealed jar with a ribbon. Attach directions to add buttermilk and egg; then cook! You could even add a jar of delicious and sweet real maple syrup! Friends will love this tasty gift!

This recipe was passed down to me from my mom, so unfortunately I’m not sure the original creator.

Grain & Nut Pancakes

Healthy and delicious, these pancakes are perfect for breakfast or any time.

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Ingredients

  

• 3/4 cup rolled oats
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/4 cup sugar
• 3 teaspoons walnuts finely chopped
• 3 teaspoons blanched almonds finely chopped
• 1/4 cup vegetable oil I use grapeseed
• 1+1/2 cup buttermilk
• 1 egg

Instructions

 

• Oil large skillet and heat to medium.
• Grind oats until semi-fine. You could use a food processor or clean coffee grinder for this.
• Combine the oats, flour, baking soda, baking powder and salt in a medium bowl.
• In another bowl, beat buttermilk, oil, egg and sugar until smooth.
• Combine dry and wet ingredients. Stir in nuts.
• Ladle batter into pan and cook 2 to 3 minutes on each side.
• Serve with maple syrup and fresh fruit.

Notes

These pancakes can go into the freezer so you can have yummy goodness anytime! Allow to cool completely, then place in a freezer safe container with a divider between each pancake. I use beeswax wraps but you could also use freezer paper. When ready to use, allow to thaw in the fridge and then reheat in the microwave or oven until warm all the way through.

My mom passed this recipe down to me. I don’t know who the original creator is in order to give credit.