Multigrain Pancakes

• 34 cup whole wheat flour
• 12 cup oatmeal
• 2 teaspoons baking powder
• 12 teaspoon salt (to taste)
• 2 eggs (or equivalent egg substitute)
• 4 tablespoons honey
• 12 cup unbleached all-purpose flour
• 14 cup yellow cornmeal
• 1 teaspoon baking soda
• 4 tablespoons canola oil
• 2 (2 1/4 cup) low-fat buttermilk
• 12 cup chopped pecans
• canola oil

1. Combine whole wheat and all-purpose flours, oatmeal, cornmeal, baking poder, baking soda and salt in a food processor and process only to blend.
2. Blend oil, eggs, 2 cups of buttermilk and honey together in a large bowl.
3. Add flour mixture and stir just until blended.
4. Fold in pecans.
5. Heat a griddle or large skillet over medium-high heat.
6. Brush with oil.
7. Ladle a 1/4 cup-measure of batter onto griddle for each 4-inch pancake.
8. Cook until golden brown on the bottom and small bubbles form on surface, about 1 minute.
9. Turn and cook second side until brown.
10. Adjust heat to keep pancakes from burning before cooking through.
11. Makes 16 pancakes.

whole wheat flour, oatmeal, baking powder, salt, eggs, honey, flour, yellow cornmeal, baking soda, canola oil, buttermilk, pecans, canola oil

Taken from www.food.com/recipe/multigrain-pancakes-246406 (may not work)