Whole Grain Buttermilk Pancakes

Name: Whole Grain Buttermilk Pancakes
Total time: 25 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2/3 cup whole wheat flour; 1/4 cup oat bran; 1/4 cup cornmeal; 1 Tbsp brown sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 1/4 cups buttermilk; 2 eggs, separated; 2 Tbsp vegetable oil

Hearty, fluffy buttermilk pancakes made with whole wheat flour, oat bran, and cornmeal.

25 minutes

Serves 4

Breakfast

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
In a medium bowl, whisk together the whole wheat flour, oat bran, cornmeal, brown sugar, baking powder, baking soda, and salt.

2
In another bowl, combine the buttermilk, egg yolks, and oil until smooth.
3
In a large clean bowl, beat the egg whites until stiff peaks form.
4
Stir the buttermilk mixture into the flour mixture just until combined, then gently fold in the beaten egg whites, keeping the batter light.
5
Lightly coat a skillet or griddle with cooking spray and set over medium heat. When hot, pour 1/4 cup batter per pancake, cooking 4 at a time.
6
Cook for about 2 minutes until bubbles appear on the surface, then flip and cook another 2 minutes until golden brown and cooked through.

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