So I had the biggest hankering for pancakes but I found I was out of my wheat flour!! 
So I grabbed the heart smart bisquick only to find it is made of fortified wheat flour! All was right in the world again. I made these pancakes and they turned out superb! Make extra and freeze them individually before you put them in a ziploc bag for a quick, easy, home-cooked breakfast on any weekday.
Honey Nut and Oat Pancakes serves 4-6
- 2 cups heart smart bisquick
- 3 egg whites from large eggs
- 1 cup 2% milk
- 1/4 cup rolled oats
- 1/4 cup almonds
- 1/4 cup walnuts
- 3 TBS butter cut into chunks
- 2 TBS honey
- 1/2 cup water (give or take, use just enough to get consistency right)
In a food processor, add nuts and oats and pulse until ground very fine. Into processor, add flour and butter chunks. Process again until butter is cut into the flour and mixture has course crumbles, takes about 10-12 pulses. Make sure butter is very cold when adding it. Now add egg whites, honey and milk and process. From there, start adding water until mixture is just right. I ended up needing 1/2 cup but this can vary day to day, flour is funny that way. ;p You want the consistency to be a little runny, but not too thin. In a frying pan or on a griddle add butter to coat and over medium-low heat add the batter in batches and cook. You will know when to flip them when the edges are set and you see bubbles in the batter. In one swift motion flip the cake over and continue to cook until done, about 1 -2 minutes more. You can keep them warm in the oven if you are making a ton, just set the oven to 200 degrees and pile them in there.
pancakes!!
I served these with a homemade raspberry syrup. I took a pint of frozen raspberries, put it into a small saucepan on medium heat with just the smallest pinch of salt. Once it cooked down, I took some of the liquid out into a separate container and mixed in a tsp of cornstarch and added the slurry to the pan. Once that was mixed in and thickened, I sweetened it with 2 large spoonfuls of strawberry jelly. It was perfect! Still tasted very much raspberry, a little tart still which tasted awesome with these hardy pancakes. For an extra sweet treat put powdered sugar on top to garnish. Enjoy!!!
