Created by Denver Post food editor Kristen Browning-Blas, these pancakes add a bit of health to the Shrove Tuesday indulgence.
Ingredients
1 1/2 cups raw quick or old-fashioned oats
1 1/2 cups unbleached white flour
2 cups whole wheat flour
1/4 cup each: flax meal, wheat germ
6 tablespoons brown sugar
2 tablespoons baking powder
1 tablespoon baking soda
1 tablespoon salt
Directions
Mix all ingredients. Store in a resealable bag in the freezer.
To make about 12 medium pancakes:
Blend 1 cup dry mix with 1 egg and 1 1/4 cups buttermilk (or a blend of milk, sour cream, yogurt) and 2 tablespoons vegetable oil. Stir to remove lumps but do not overbeat. Let sit at least 10 minutes to soften oats.
Pour by half-cups onto hot buttered griddle.
Serve with butter, syrup or honey, jelly, whipped cream and/or powdered sugar.
