Nutty Whole-Grain Pancakes

Here’s a healthy alternative to breakfast pancakes. For a different taste, try using your favorite jam or marmalade in place of the maple syrup.

Serves: 8Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 8


  • 3⁄4 cup rolled oats
  • 3⁄4 cup whole-wheat flour
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1 1⁄2 cups buttermilk
  • 1 large egg
  • 1⁄4 cup vegetable oil
  • 1⁄4 cup sugar
  • 1⁄4 cup chopped pecans
  • 1⁄4 cup chopped hazelnuts
  • 1⁄2 cup maple syrup


  • Preheat a skillet or griddle on medium heat and spray with cooking oil. Grind oats in a food processor or blender until a fine consistency.
  • In a medium bowl, combine flour, oats, baking powder, baking soda, and salt. In another bowl, combine buttermilk, egg, oil, and sugar and mix with an electric mixer until smooth. Combine the dry ingredients with the wet ingredients and mix. Add 3 tablespoons of the nuts and mix.
  • Add 1⁄3 cup of batter onto a hot griddle or skillet and cook for 2 to 4 minutes per side until brown. Top with remaining nuts and serve with maple syrup.