MULTIGRAIN PANCAKES

MULTIGRAIN PANCAKES

INGREDIENTS:

1/2 cup old-fashioned oatmeal
1/2 cup whole wheat flour
1/2 cup buckwheat flour
1/4 cup ground flaxseed
1/4 cup yellow cornmeal
1/4 cup soy milk powder or nonfat dry milk
3 tbsp Wholesome Organic Fair Trade Cane Sugar
3 tbsp roasted, salted sunflower seed kernels
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups water
2 tbsp vegetable oil
1 1/2 tsp vanilla
Wholesome Organic Fair Trade Blue Agave Nectar or Wholesome Organic Pancake Syrup
Cooking spray

DIRECTIONS:

Step 1

In a large bowl, combine oats, flours, flaxseed, cornmeal, milk powder, organic sugar, sunflower seeds, baking powder and salt. Stir to combine well. Break up any clumps of ingredients with the back of a spoon.

Step 2

In a small bowl, combine water, oil and vanilla. Pour into dry ingredients and stir until ingredients are moistened.

Step 3

Place a flat-bottomed frying pan or griddle over medium to medium heat. Lightly spray or oil hot griddle. Spoon batter onto griddle in 3 to 4 tbsp portions about 5- inches apart. Cook pancakes until bubbles begin to pop on surface, edges appear dry and bottom is a dark golden color, 1 to 2 minutes.

Step 4

Flip pancakes over with a wide spatula and cook until golden on bottom, 30 seconds to 1 minute.

Step 5

Transfer to plates and drizzle with Organic Blue Agave or Organic Pancake Syrup.