Grain and Nut Whole Wheat Pancakes

O.M.G.!! My new favorite pancake recipe. These are excellant and do taste like the famous ones. Using a very full 1/3 c. pour I got 14 pancakes. The only thing I did different was to run 1/2 c. of walnuts through the food processor and processed them into fine pieces and added them to the dry ingredients. Pecans would be excellant too. I cooled the leftovers on a rack and when completely cooled I wrapped and froze. Easy to reheat in the microwave. Follow the recipe and instructions and you shouldn't be disappointed.

We have pancakes every Wednesday morning, and I don't think I have made the same kind in over a year. These were one of our favorites and have gone into the keep pile (if I ever stop looking for a new recipe each week).

This recipe makes an excellent fluffy and tasty pancake. In keeping with my tradition of a lazy Sunday morning, after I grinded the oats in the blender, for ease and no dirty bowls to deal with, I added the rest of the dry ingredients to the blender, whirled it for less than a second, then added the wet ingredients and mixed until just blended. I didn’t add the walnuts but did add blueberries after the batter was poured on the griddle. Tasty and healthy – you can’t do better than that.