These Nutty Whole Grain Pancakes are a wholesome and delicious breakfast option, packed with the goodness of whole grains and nuts.
Combine the whole wheat flour, oats, pecans, sunflower seeds, baking powder, sugar, and salt in a mixing bowl.
Ensure the dry ingredients are evenly mixed to avoid lumps in the batter.
In a separate bowl, whisk together the buttermilk, egg, and vegetable oil until smooth.
Use room temperature ingredients for a smoother batter.
Pour the wet mixture into the dry ingredients and stir until just combined.
Do not overmix the batter to keep the pancakes tender.
Heat a griddle over medium heat and lightly grease it. Pour 1/4 cup of batter onto the griddle for each pancake.
Wait until bubbles form on the surface before flipping the pancakes.
Serve the pancakes warm with your favorite toppings such as maple syrup or fresh fruit.
Keep cooked pancakes warm in a low oven while finishing the batch.
