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Sunday, April 15, 2018



Multigrain flour, rolled oats and wheat germ give these quite chewy pancakes a wholesome flavour. Multigrain flour is a combination of all-purpose and whole wheat flours, cracked wheat and rye and whole flaxseeds. For a less chewy version, substitute whole wheat flour for the multigrain.

Portion size 15 servings
Canadian Living Magazine: March 2005

2 cups buttermilk
3/4 cups quick cooking rolled oats (not instant)
3/4 cups/90g multigrain flour
1/4 cup wheat germ
2 tablespoons/28g granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3 tablespoons vegetable oil

In a bowl, combine 1 cup (50 mL) of the buttermilk with rolled oats; let stand for 10 minutes.
In a large bowl, whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together remaining buttermilk, egg and 2 tbsp (25 mL) of the oil. Add to dry ingredients along with rolled oats mixture; stir just until combined.
Lightly brush large nonstick skillet with some of the remaining oil; heat over medium heat. Pour in batter by 1/4 cupfuls (50 mL) for each pancake, spreading with spatula to 4-inch (10 cm) diameter; cook until underside is golden and bubbles break on top and don't fill in, about 2-1/2 minutes.
Turn pancakes and cook until underside is golden 1 to 2 minutes. (Make-ahead: Let cool. Stack pancakes, separated by waxed paper, and freeze in a resealable freezer bag for up to 2 weeks. Reheat in the toaster.)

Protein3 gCalories92.0Total fat4 gCholesterol14 mgSaturated fat1 gTotal carbohydrate12 g

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