COUNTRY CRUNCH PANCAKES

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COUNTRY CRUNCH PANCAKES image

Categories     Bread     Breakfast     Fry     Kid-Friendly     High Fiber

Yield 19 people

Number Of Ingredients 13

2 c. all-purpose flour
1/3 c. whole wheat flour
1/2 c. + 1/3 c. quick cooking oats
2 tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon, divided
2 1/4 c. buttermilk
2 eggs, beaten
2 tbs. oil
1/4 c. chopped almonds
1/4 c. brown sugar

Steps:

  • For batter, combine flours, 1/3 c. oats, sugar, baking powder, baking soda, salt and 1 tsp. cinnamon in a mixing bowl. In a seperate bowl, combine buttermilk, eggs, and oil. Stir into dry ingredients until blended. For topping, mix together remaining 1/2 c. oats and 1 tsp. cinnamon. Blend in almonds and brown sugar. Sprinkle about 1 tsp. topping for each pancake onto a hot, lightly greased griddle. Pour 1/4 c. batter over topping. Immediately sprinkle with another teaspoon of topping. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.

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