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Whole Grain Pancakes
May 02, 2009

The kids said these were the best pancakes, and I agree. The cornmeal adds a great crunch, and they have great flavor and sweetness, in spite of the low amount of sugar. This is definitely a keeper. I had to add more whole wheat flour (1/3-1/2 c.) to make the consistently thicker. I used old-fashioned rolled oats vs. quick. I used powdered buttermilk mixed with 1 cup water, 1 cup milk. I also added a couple teaspoons of vanilla and few dashes salt. I love that it's such a healthy recipe, so easy, and so delicious! It made 16 - 4" pancakes, enough for freezing.

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