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
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
HEARTY MULTIGRAIN PANCAKES
Steps:
- In a large bowl, combine the first 6 ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. If desired, serve with optional toppings.
Nutrition Facts : Calories 243 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 559mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
MULTIGRAIN PANCAKES
These fluffy buttermilk multigrain pancakes are so hearty! Serve these oatmeal flaxseed pancakes to your crew for a breakfast that will keep them full until lunch!
Provided by Katherine | Love In My Oven
Categories breakfast
Time 20m
Number Of Ingredients 13
Steps:
- In a large mixing bowl, sift together the oats, whole wheat flour, all-purpose flour, baking soda, baking powder, salt and cinnamon.
- In another large bowl, whisk together the melted butter and eggs for a couple of minutes until thoroughly combined. Add in the honey and whisk again, followed by the vanilla extract. Slowly pour in the buttermilk, whisking continuously.
- Pour the wet ingredients into the dry ingredients, stirring everything together slowly. Allow everything to sit for a couple of minutes before heating your pan or pancake griddle to medium-high heat. Add a little butter or a drizzle of olive oil to the pan for about a minute before dropping 1/3 cup of pancake batter on to the pan, for each pancake. Cook for 2-3 minutes or until the top starts bubbling, then flip the pancake(s) over and cook for another minute or two. Place the pancakes on to a platter or plate and repeat with remaining batter! Serve immediately, with whipped cream, maple syrup or any other toppings you like!
MULTIGRAIN PANCAKES
My husband and I love the goodness of food prepared with whole grains. But our children are different-their idea of good bread is store-bought soft white sandwich bread. So I developed this to appeal to their love of sweet toppings while giving them a taste of whole-grain cooking.-Ann Harris, Lancaster, California
Provided by Taste of Home
Time 20m
Yield 8 pancakes.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 231 calories, Fat 8g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 575mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
COPYCAT IHOP HARVEST GRAIN & NUT PANCAKES
Make and share this Copycat IHOP Harvest Grain & Nut Pancakes recipe from Food.com.
Provided by JustaQT
Categories Breakfast
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Lightly oil a skillet or griddle, and preheat it to medium heat.
- Grind the oats in a blender or food processor until fine, like flour.
- Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
- In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
- Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
- Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.
Nutrition Facts : Calories 432.7, Fat 24.2, SaturatedFat 3.5, Cholesterol 50.2, Sodium 1127.8, Carbohydrate 45.7, Fiber 5, Sugar 17.6, Protein 11.8
HEARTY GRAINS PANCAKES
These are healthy pancakes, applesauce takes the place of oil. Whole wheat flour, cream of wheat, golden raisins and walnuts adds lots of fiber. The recipe comes from Cooking Light.
Provided by Barb G.
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine flours, farina, sugar, soda, baking powder, salt in a large bowl, stirring with a whisk.
- Combine milk, applesauce,and egg in a medium bowl, stirring until well blended.
- Add milk mixture to flour mixture, stirring until well combined; let stand 5 minutes.
- Heat a nonstick grill or skillet over medium heat;coat pan with cooking spray; Pour about 1/4 cup batter per pancake onto griddle; SPRINKLE with 2 teaspoons raisins and 2 teaspoons nuts.
- Cook 1 minute or until tops are covered with bubbles and edges look cooked; carefully turn over, cook 1 minute or until bottoms are lightly browned; Repeat; Serve with maple syrup.
Nutrition Facts : Calories 429.9, Fat 11.7, SaturatedFat 1.5, Cholesterol 46.5, Sodium 722.1, Carbohydrate 75.6, Fiber 5.6, Sugar 27.9, Protein 10.8
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3/5 (1)Total Time 17 minsServings 12Calories 257 per serving
- In a large bowl stir together all-purpose flour, whole wheat flour, cornmeal, oats, brown sugar, baking powder, and salt. In a medium bowl combine egg, milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy.) If desired, fold in desired Stir-In.
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