Whole Grain Buttermilk Pancakes

• 1/2 cup whole wheat flour
• 1/4 cup oat bran (or wheat bran)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup Anmum Materna
• 1 large egg, lightly beaten
• 2 tablespoons unsalted butter
• For serving: noghurt, sliced bananas, maple syrup

1. Preheat oven to 250 degrees and place a heatproof plate on an oven rack. Heat a griddle or cast iron skillet over medium heat.
2. In a medium bowl, whisk together the flour, bran, baking soda and salt thoroughly. Add the milk, egg, and melted butter and whisk.
3. Grease the griddle or skillet with a little butter. Pour 3-inch pancakes one-inch apart and let cook until firm and golden-brown on the bottom (2 to 3 minutes). Gently flip and cook until golden-brown on the second side (another 2 minutes).
4. Transfer the cooked pancakes to the plate in the oven to keep warm. Continue making pancakes, adding butter if the pan dries. Serve immediately with yoghurt, sliced bananas, and maple syrup

whole wheat flour, bran, baking soda, salt, anmum materna, egg, unsalted butter, bananas

Taken from www.yummly.com/recipe/Whole-Grain-Buttermilk-Pancakes-1658632 (may not work)