Nut and Grain Pancakes
Start your morning right with these hearty and wholesome Nut and Grain Pancakes, a perfect balance of nutrition and flavor! Packed with rolled oats, whole wheat flour, and a mix of crunchy nuts and seeds, these pancakes offer a delightful texture and a boost of healthy nutrients. The batter is naturally sweetened with honey or maple syrup and infused with warm cinnamon and vanilla essence for a comforting flavor profile. A splash of apple cider vinegar mixed with milk creates a homemade buttermilk that makes the pancakes irresistibly fluffy. Quick to whip up in just 30 minutes, these pancakes are perfect for a filling breakfast or a weekend brunch. Serve them warm with your favorite toppings—fresh fruit, yogurt, or an extra drizzle of syrup—for a meal that satisfies both your taste buds and your health goals. Keywords: nut and grain pancakes, healthy pancakes, oat pancakes, whole wheat pancakes, breakfast recipe.
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoon ground cinnamon
- 1.25 cups milk (dairy or non-dairy)
- 1 tablespoon apple cider vinegar
- 1 egg
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 0.5 cup chopped almonds or walnuts
- 0.25 cup sunflower seeds or pumpkin seeds
- 2 teaspoons butter or oil (for greasing the pan)
Instructions
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Whisk together until evenly distributed.
In a separate bowl, mix the milk and apple cider vinegar. Let sit for 5 minutes to curdle and form a buttermilk substitute.
Whisk the egg, honey or maple syrup, and vanilla extract into the milk mixture until fully combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are fine.
Fold in the chopped nuts and seeds to add texture and crunch to the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Scoop about 1/4 cup of batter onto the hot pan for each pancake. Use the back of the spoon to spread the batter slightly into a circle.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip them over using a spatula and cook for an additional 2-3 minutes until golden brown.
Repeat the process with the remaining batter, greasing the pan as needed between batches.
Serve warm with your favorite toppings, like fresh fruit, yogurt, or an extra drizzle of honey or maple syrup. Enjoy!
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 2138 mg | 93% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 53.1 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 693 mg | 53% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2037 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
