Two Grain Pancakes Recipes
MULTIGRAIN PANCAKES
Multigrain pancakes can be dense and heavy, but these aren't: The yogurt keeps them light and moist without adding a lot of fat.
Provided by Food Network Kitchen
Time 30m
Yield about 12 pancakes
Number Of Ingredients 15
Steps:
- Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl. Whisk the egg in a medium bowl. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
MULTIGRAIN PANCAKES
These multigrain pancakes are so light and fluffy that you'd never guess that they're healthy!
Provided by Kate @ I Heart Eating
Categories Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- Add water and butter to a large saucepan and bring to a boil.
- Remove from heat.
- Stir in the multigrain cereal.
- Let it sit for 10 minutes.
- Stir in the granola.
- Stir in the milk until combined.
- Add the egg and stir to combine.
- Stir in the flours, baking powder, and salt just until combined.
- Heat your griddle or pan until hot.4
- Grease the griddle or pan.
- Drop 1/4 cup of batter onto the griddle or pan for each pancake.
- Cook until the bubbles the form and begin to pop. The edges of the pancakes should look dry.
- Flip and continue to cook until the other side is done.
Nutrition Facts : ServingSize 1 pancake, Calories 144 kcal, Carbohydrate 22 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 19 mg, Sodium 89 mg, Fiber 2 g, Sugar 4 g
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
SPICED TWO-GRAIN PANCAKES
Categories Blender Ginger Breakfast Brunch Vegetarian Quick & Easy Oat Pan-Fry Cinnamon Clove Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 14 pancakes
Number Of Ingredients 14
Steps:
- In a blender blend all pancake ingredients except oi until just combined.
- Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil. Working in batches, drop scant 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are brown, about 2 minutes. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 2 minutes.
- Serve pancakes with syrup.
TWO-GRAIN PANCAKES
Categories Breakfast Brunch Quick & Easy Cornmeal Maple Syrup Whole Wheat Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about sixteen 2 1/2-inch pancakes, serving 2
Number Of Ingredients 11
Steps:
- In a bowl whisk together the cornmeal, the flours, the baking powder, the sugar, and the salt, add the egg, the milk, and the butter, and whisk the batter until it is blended well. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with oil. Working in batches, drop the batter by large spoonfuls onto the griddle, cook the pancakes for 30 seconds to 1 minute on each side, or until they are golden, and transfer them as they are cooked to a platter. Serve the pancakes with the syrup.
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