Crunchy Multigrain Pancakes

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Rich whole grain flavor in a fluffy pancake with lots of crunch!

Ease: average Type: breakfast Prep Time: 30 minutes Total Time: 30 minutes Yield: about a dozen 5" pancakes

Cook's notes

Try to find the Ezekiel cereal. I haven't found any other cereal that will be as flavorful or maintain its crunch long enough to work well in this recipe. You can find it at most natural food stores or find information at Food For Life.

Ingredients

1 3/4 c whole wheat pastry flour
1 T baking powder
1 1/2 c milk
3 T canola or safflower oil
2 large eggs
1 1/2 T light colored honey
1/2 t vanilla
1/4 c sunflower seeds
3/4 c Ezekiel 4:9 Original flavor cereal made by Food For Life

Steps

• In a large bowl combine flour, and baking powder. In a separate bowl whisk milk, oil, eggs, honey and vanilla.
• Pour the wet ingredients over the dry and gently mix them together until combined. If you mix too energetically or are too rough with the batter, the pancakes may be tough.
• Heat and ready your stovetop griddle (my preference) or frying pan by heating on medium and lightly spraying with canola or safflower oil. Do not let the oil smoke!
• Gently fold the cereal and the sunflower seeds into the batter and begin to cook right away to maintain the cereal's crunch.
• Spoon about 1/3 c of batter onto griddle or into pan. When the top of the pancake is speckled with bubbles, turn the pancake. Cook until golden. serve immediately.
• Pancakes freeze very well. Seal them in plastic bags or airtight containers. Then heat them in a toaster oven to serve.

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