Crunchy Pancakes

A delicious and healthier spin on pancakes from TOH.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 2  cups all-purpose flour
• 1⁄3 cup whole wheat flour
• 1⁄3 cup quick-cooking oats
• 2  tablespoons sugar
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 2 1⁄4 cups buttermilk
• 2  eggs, lightly beaten
• 2  tablespoons  vegetable oil
• 1  cup fresh blueberries (optional) or 1  cup frozen blueberries (optional)

• CRUNCHY TOPPING

• 1⁄2 cup quick-cooking oats
• 1⁄4 cup  chopped  slivered almonds
• 1⁄4 cup  packed brown sugar
• 1  teaspoon 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.
5. Heat large skillet or griddle over medium heat. Sprinkle 1 tablespoon of topping onto griddle and pour 1/4 cup batter on top over topping.
6. Immediately sprinkle with another tablespoon of topping. Grill until bubbles form on top of pancake and flip, cooking until second side is golden brown. Repeat until all topping and batter are used. Serve hot.