Whole Grain Buttermilk Pancakes

Yields 20 pancakes

INGREDIENTS

1. • 1 cup whole wheat flour
   • 1/3 cup quick-cooking oats ***I use whole grain oats instead.
   • 1/3 cup yellow cornmeal
   • 1/3 cup all purpose flour  ***I use spelt flour instead.
   • 2 teaspoons baking powder
   • 1/4 teaspoon baking soda
   • 1/4 teaspoon salt
   • 2 cups buttermilk
   • 2 large eggs
   • 4 tablespoons (about) butter, melted
   • 2 tablespoons mild-flavored (light) molasses
   • Pure maple syrup

PREPARATION

1. 1. Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend.
   2. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Brush with butter.
   3. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.

***We sometimes add chopped banana and walnuts when cooking.  Another suggestion is to top with almond butter, unsweetened coconut flakes, fruit, nuts and cottage cheese.
***For syrup like toppings try agave syrup, brown rice syrup, honey or pure grade B maple syrup.


http://www.epicurious.com/recipes/food/views/whole-grain-buttermilk-pancakes-103881