Whole wheat flour and oats make these pancakes a healthy breakfast option.
Wholegrain Pancakes
3/4 cup whole wheat flour
3/4 cup regular oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Dash ground nutmeg
1 1/4 cups buttermilk
1 large egg
2 tbsp pure maple syrup
2 tbsp butter, melted
1) Stir all dry ingredients together to combine.
2) In a separate bowl, whisk buttermilk, egg, maple syrup and melted butter.
3) Pour buttermilk mixture into dry ingredients and stir just until blended (a few lumps are OK).
4) Heat a griddle over moderate heat and grease lightly.
5) Drop spoonfuls about ¼ cup in volume onto griddle and cook until surface of pancake dulls and bottom is golden brown, about 3 minutes.
6) Flip pancakes and cook until other sides browns, about 2 minutes and remove to a plate.
7) Keep pancakes warm while cooking remaining batter and serve with warm maple syrup.
Serves 6.