Pancake Recipes

Crunchy Pancakes recipe

A surprisingly flavorful breakfast dish that's not only healthy, it's easy to make! Crunchy almond and oatmeal topping is added to pancakes for the ultimate in brunch dishes- a savory and sweet, crunchy and still fluffy flapjack perfect topped with fruit, syrup or whatever your heart desires.

Ingredients:

  • 2 c. flour
  • 1/3 c. whole wheat flour
  • 1/3 c. quick cooking oats
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 2 c. buttermilk
  • 2 eggs, beaten
  • 2 Tbsp vegetable oil
  • 1 c. frozen berries
  • For Topping:
  • c. quick cooking oats
  • c. slivered almonds, chopped
  • c. packed brown sugar
  • 1 tsp ground cinnamon

Directions:

  1. In a large bowl combine flours, oats, sugar, baking powder, baking soda, salt and cinnamon.

  2. In a medium bowl whisk together buttermilk, eggs and oil. Stir into dry ingredients until just blended.

  3. Fold in blueberries and set aside.

  4. In medium bowl combine topping ingredients and set aside.

Author: Catherine Herzog.

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Abbreviations
ccup
tbsptablespoon
tspteaspoon
Conversions
2 cupsabout 473ml (473.18 mililitres based on 236.59 mililitres in a US cup)
1/3 cupabout 79ml (78.7845 mililitres based on 236.59 mililitres in a US cup)
2 cupsabout 532ml (532.3275 mililitres based on 236.59 mililitres in a US cup)
1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)
cupabout 118ml (118.295 mililitres based on 236.59 mililitres in a US cup)
cupabout 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup)

Data:

Published: February 5, 2012
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