The Texture Police at my house thought these were a little too crunchy... but I thought they were brilliant. They have a nice nutty flavour, and topped with some no-sugar-added syrup or jam, they were just the ticket for a Saturday morning breakfast.
1 cup Rogers 9 Grain Cereal
2 cups low fat buttermilk
1/4 cup vegetable oil
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 Tablespoon Splenda artificial sweetener or granulated sugar
Measure 9 grain cereal and buttermilk into a large bowl. Let stand 10 minutes.
Add eggs and vegetable oil. Mix well.
Measure flour, baking powder, baking soda and sweetener, and distribute evenly over surface of milk mixture. Fold dry ingredients into wet, just until blended. If batter seems too runny, let it stand for 5 minutes; the grains will soak up more of the milk and it will thicken up.
Bake on hot, greased skillet or griddle until browned on bottom with little bubbles breaking on the uncooked top. Flip pancakes to brown the second side.
Serve warm with your favourite toppings.