Ingredients:
- 125g wholemeal flour
- 40g porridge oats
- 3 tablespoons ground flaxseed
- 4 tablespoons polenta (cornmeal)
- 3 tablespoons dark brown soft sugar
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 egg, beaten
- 500ml buttermilk
- light oil for greasing
Serve 4
In a large bowl, stir together the wholemeal flour, oats, cornmeal, flaxseed, brown sugar, baking powder and bicarbonate of soda. Pour in buttermilk and egg. Stir until smooth.
Heat a large frying pan or griddle over medium heat. Coat lightly with oil. Drop pancake mix by large spoonfuls onto the pan, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining pancake batter.
