COUNTRY CRUNCH PANCAKES

Country Crunch Pancakes image

I adapted a basic pancake recipe and came up with this tasty favorite. My kids love them! -Anita Harmala, Howell, Michigan

Provided by Taste of Home

Time 30m

Yield 16 pancakes.

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
1/3 cup whole wheat flour
1/3 cup quick-cooking oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2-1/4 cups buttermilk
2 large eggs, room temperature, lightly beaten
2 tablespoons canola oil
1 cup fresh or frozen blueberries, optional
CRUNCHY TOPPING:
1/2 cup quick-cooking oats
1/4 cup chopped slivered almonds
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Steps:

In a bowl, combine flours, oats, sugar, baking powder, baking soda, salt and cinnamon. Combine buttermilk, eggs and oil; stir into dry ingredients just until blended. Fold in blueberries if desired. , Combine topping ingredients; sprinkle about 1 teaspoon for each pancake onto a lightly greased hot griddle. Pour 1/4 cup of batter over topping; immediately sprinkle with another teaspoonful of topping. Turn when bubbles form on top of pancake; cook until second side is golden brown.

Nutrition Facts : Calories 298 calories, Fat 8g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 644mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 3g fiber), Protein 10g protein.