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Country Crunch Pancakes

Country Crunch Pancakes

I adapted a basic pancake recipe and came up with this tasty favorite. My kids love them! —Anita Harmala, Howell, Michigan

Calories
195
Carbohydrates
20g
Protein
30g
Potassium
338mg
Fiber
6g
Sugar
8g

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup whole wheat flour
  • 1/3 cup quick-cooking oats
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2-1/4 cups buttermilk
  • 2 large eggs, room temperature, lightly beaten
  • 2 tablespoons canola oil
  • 1 cup fresh or frozen blueberries, optional
  • crunchy topping:
  • 1/2 cup quick-cooking oats
  • 1/4 cup chopped slivered almonds
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Direction

 

  1. In a bowl, combine flours, oats, sugar, baking powder, baking soda, salt and cinnamon. Combine buttermilk, eggs and oil; stir into dry ingredients just until blended. Fold in blueberries if desired.
  2. Combine topping ingredients; sprinkle about 1 teaspoon for each pancake onto a lightly greased hot griddle. Pour 1/4 cup of batter over topping; immediately sprinkle with another teaspoonful of topping. Turn when bubbles form on top of pancake; cook until second side is golden brown.

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