Whole Grain Oat, Nut & Cinnamon Pancakes

Packed with whole grains, nuts and cinnamon, these pancakes are nutritious, filling and full of flavor. A great way to start the day!

Whole Grain Oat, Nut & Cinnamon Pancakes   Makes about 8 to 10 pancakes
1 cup white whole wheat flour (such as Farmer's Direct Naturally Sweet Wheat Flour)
1/4 cup brown sugar
1/2 cup coarsely chopped nuts - walnuts, pecans, almonds
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup old fashioned rolled oats
1 cup milk
1 large egg
2 tablespoons canola oil + extra for griddle

1. Combine all dry ingredients in mixing bowl.
   
2. Add wet ingredients; stir to combine.
   
3. Brush a griddle or frying pan with oil; heat to medium temperature.
4. Add batter to hot griddle (Barry used a 1/4 cup capacity scoop) and cook a couple of minutes until bubbles begin to form on the surface of the pancakes and pancakes are set and browned on underside. Flip and continue to heat until pancakes are cooked through, another couple of minutes.
   
5. Serve with maple syrup and fresh berries. 
   

Recipe without photos . . .

Whole Grain Oat, Nut & Cinnamon Pancakes   Makes about 8 to 10 pancakes

1 cup white whole wheat flour (such as Farmer's Direct Naturally Sweet Wheat Flour)
1/4 cup brown sugar
1/2 cup coarsely chopped nuts - walnuts, pecans, almonds
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup old fashioned rolled oats
1 cup milk
1 large egg
2 tablespoons vegetable oil + extra for griddle

1. Combine all dry ingredients in mixing bowl.
2. Add wet ingredients; stir to combine.
3. Brush a griddle or frying pan with oil; heat to medium temperature.
4. Add batter to hot griddle (Barry used a 1/4 cup capacity scoop) and cook a couple of minutes until bubbles begin to form on the surface of the pancakes and pancakes are set and browned on underside. Flip and continue to heat until pancakes are cooked through, another couple of minutes.
5. Serve with maple syrup and fresh berries.