Taste of Home
Country Crunch Pancakes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 16 pancakes.
I adapted a basic pancake recipe and came up with this tasty favorite. My kids love them! —Anita Harmala, Howell, Michigan
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
Directions
-
1.
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.
-
2.
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
2 pancakes: 298 calories, 8g fat (1g saturated fat), 56mg cholesterol, 644mg sodium, 47g carbohydrate (14g sugars, 3g fiber), 10g protein.
© 2024 RDA Enthusiast Brands, LLC