Multigrain Pancakes Food

MULTIGRAIN PANCAKES

Multigrain Pancakes image

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

Ingredients

¼ cup whole wheat flour
¼ cup all-purpose flour
¼ cup rolled oats
¼ cup cornmeal
2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
2 egg whites
2 tablespoons plain nonfat yogurt
2 tablespoons skim milk
2 tablespoons water

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

MULTIGRAIN PANCAKES

Multigrain Pancakes image

From the local paper. For the baking mix, use Multigrain Baking Mix recipe. Adding cranberries gives the pancakes extra color, flavor and vitamin C. For variety, substitute blueberries.

Provided by WI Cheesehead

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups multi-grain baking mix
1 cup milk
1 egg
1 cup fresh cranberries (optional) or 1 cup frozen cranberries, coarsely chopped (optional)
1 tablespoon canola oil
1/2 cup pure maple syrup, warmed for serving (optional)
sliced fresh fruit (optional)

Steps:

In medium-size mixing bowl, stir together Multigrain Baking Mix, milk and egg until dry ingredients are moistened.
Let rest 5 minutes; stir in cranberries, if used.
Meanwhile, heat a large, heavy skillet; film the bottom with a little of the oil.
For each pancake, ladle about 1/2 C batter into the skillet.
Cook until surface appears dry and small bubbles appear at the edges.
Turn over and cook on second side for about 30 seconds.
Serve hot, accompanied by warm maple syrup and sliced fresh fruit, if desired.

MULTIGRAIN PANCAKES

Multigrain Pancakes image

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

Ingredients

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup quick-cooking oats
1/4 cup cornmeal
3 tablespoons packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg
1/2 cup plain low-fat yogurt
3/4 cup nonfat milk
1/2 teaspoon finely grated lemon zest
1/4 teaspoon freshly grated nutmeg
3 tablespoons nut oil (such as almond or roasted peanut) or vegetable oil
Unsalted butter, for brushing
Butter and maple syrup, for serving

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

Multigrain Pancakes image

Make and share this Multigrain Pancakes recipe from Food.com.

Provided by Debbwl

Categories Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups plain yogurt
1/2 cup low-fat milk
2 eggs
4 tablespoons canola oil, divided
1 cup whole wheat flour
1/3 cup quick oats
1/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda

Steps:

Combine yogurt, milk, eggs and 3 tablespoons oi. Mix well. In another bowl, combine flours, oats, baking powder and soda. Mix well. Add wet ingredients to dry and mix just to moisten.
Lightly grease a non-stick skillet with remaining oil and heat skillet on medium heat. Working in batches, spoon 1/4 cup batter into the skillet. Cook until golden and bubbling (2-3 minutes), then turn and continue to cook 1 minute.
Serve panckes with maple syrup or fresh fruit.

Nutrition Facts : Calories 263.3, Fat 14, SaturatedFat 2.8, Cholesterol 71, Sodium 287.5, Carbohydrate 27.1, Fiber 2.8, Sugar 4.1, Protein 8.9

MULTIGRAIN PANCAKES

Multigrain Pancakes image

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

Categories Breakfast Brunch

Time 20m

Yield 8 pancakes.

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons butter, melted
Maple syrup

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

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