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Country Crunch Pancakes

I adapted this from a regular pancake recipe. They're simply delicious! My kids especially like them. More Waffle Recipes »

7-8 ServingsPrep/Total Time: 25 min.

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 eggs, lightly beaten
2 tablespoons vegetable 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

Directions

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

2 of 2

Country Crunch Pancakes (continued)

Directions (continued)

topping; turn when bubbles form on top of pancake. Cook until second
side is golden brown. Yield: 14-16 pancakes.

Nutrition Facts: 1 serving (2 each) equals 298 calories, 8 g fat (1 g saturated fat), 56 mg cholesterol, 644 mg sodium, 47 g carbohydrate, 3 g fiber, 10 g protein.