MULTIGRAIN PANCAKES
Easy, satisfying, and full of whole grain goodness! Top as desired- I like mine with peanut butter and sugar-free syrup. Also, any chopped fruit, nuts, or chocolate chips could be added to the batter.
Provided by 9KATIE9
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
- Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 23.2 g, Cholesterol 0.3 mg, Fat 0.7 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 574.8 mg, Sugar 1.2 g
GOOD FOR YOU MULTI-GRAIN PANCAKES
I love pancakes and try to make them as healthy as possible, keeping them light and fluffy the way pancakes should be! I'm posting this recipe just the way I found it (courtesy of Mr. Breakfast Collection), but made a few quick substitutions for what I had on hand. I used 3 egg whites that I had in the fridge from another recipe. I also made my own buttermilk using skim milk and almost 1 T. lemon juice (let it sit 10 minutes before using). I ended up with 12 good-sized cakes and froze what we didn't eat for quick weekday breakfasts. Top with fruit, real maple syrup, sf syrup or honey...whatever you like!
Provided by DuChick
Categories Breakfast
Time 18m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine beaten eggs, sugar, baking powder and salt in a large bowl and stir well.
- In a separate bowl, mix together whole wheat flour, white flour, rolled oats and cornmeal.
- Add yogurt, buttermilk and oil (or butter or margarine) to the egg mixture and stir.
- Fold in the flour mixture just until blended. Don't overmix!
- Using a 1/4 cup measure, drop batter onto a hot, nonstick skillet. (I always spray with Pam.) Cook over medium heat until bubbles form on tops of pancakes. Flip pancakes over and continue cooking one minute longer or until nicely browned.
MULTI-GRAIN PANCAKES
This is another recipe from my dear friend, Kelly. Her family, 2 kids included, love this recipe. It is the only pancakes she makes. The first half of the recipe makes a large amount of mix to store in the refrigerator. The directions follow to make a batch of about 8-10 pancakes. Kelly says that the pancakes come out fine using most any kind of milk. *****UPDATE: My family loves them! 2yr, 6yr, 10yr and 43yr old ate them up. Not the "healthy" wheat taste that scares my kids away. I used yellow corn meal, will use white next time to make them look even more like the usual pancakes. Thanks Kelly.
Provided by Jenny Frenny
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place oats in a food processor and process until smooth.
- Add remaining ingredients and process until well blended.
- Store in a tightly sealed container in the refrigerator.
- To make a batch of pancakes, mix the buttermilk, vegetable oil, eggs and multi-grain mix together with a whisk until just mixed.
- Prepare pancakes on hot griddle.
Nutrition Facts : Calories 453.2, Fat 11.3, SaturatedFat 2, Cholesterol 63.6, Sodium 1085, Carbohydrate 75.3, Fiber 6, Sugar 10.6, Protein 14.5
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