Oat Nut Pancakes
Ingredients:
- 1 cup all-purpose unbleached flour
- ¼ cup whole wheat pastry flour
- ¼ cup quick cooking oats or oat flour
- ½ tsp salt
- 2 tsp baking powder
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ¼ cup toasted walnuts or pecans finely chopped
- ⅓ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
- 1½ cups soy milk
- 1 tablespoon canola oil
- 1 tablespoon pure maple syrup or sugar
Directions:
- In a large bowl, sift all dry ingredients except walnuts and oats, and then add the walnuts and oats and stir. Make a well in the dry ingredients and add the combined wet. Stir just until combined.
- Lightly oil a griddle or skillet and heat to medium high heat. Use about ¼ cup butter for each pancake. Cook on the heated griddle until bubbles start to form on the top, which should take about one to one and a half minutes. Then flip the pancakes and cook the other side until golden brown, about 1 minute longer.
- Serve right away or keep warm in an oven set to the lowest heat.
- Tip: Toast ½ cup of walnuts or pecans. Finely chop ¼ cup, and use the remaining in warm syrup.
