NUTTY WHEAT PANCAKES

Nutty Wheat Pancakes image

Provided by Barbara Kavorkian @BKavorkian

Number Of Ingredients 14

3/4 cup(s) oats
3/4 cup(s) whole wheat flour
1/3 cup(s) all purpose flour
2 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 1/4 cup(s) buttermilk
1/3 cup(s) milk
1/4 cup(s) vegetable oil
2 - egg
1/4 cup(s) sugar
3 tablespoon(s) finely chopped almonds or pecans
3 tablespoon(s) finely chopped walnuts
1/2 teaspoon(s) almond extract (optional)

Steps:

Lightly oil a skillet or griddle and preheat it to medium heat.
Grind or pulse the oats in a blender or food processor until fine, like flour or desired consistency. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, and salt in a medium bowl.
In another bowl combine buttermilk, milk, oil, egg, almond extract if desired and granulated sugar with an electric mixer or wire whisk until smooth. Combine dry ingredients with wet ingredients, add nuts and mix well by hand.
Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 1 to 3 minutes per side or until brown.
Note: I make my own buttermilk with vinegar and milk. Place one tbsp of vinegar in a measuring cup, then fill the rest of the way with milk and let it sit while you gather the rest of the ingredients. Works wonders if you are in a pinch or do not use buttermilk that often.