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.
WHOLE-GRAIN PANCAKES WITH EGGS AND BACON
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the bacon: Preheat the oven to 400 degrees F. Put the Canadian bacon on a baking sheet lined with aluminum foil and brush with 1 tablespoon maple syrup. Bake until golden and crisp, about 5 minutes per side; let cool slightly. Cut into strips and transfer to a bowl; toss with 1 tablespoon syrup and set aside. Reduce the oven temperature to 200 degrees F.
- Make the pancakes: Pulse the oats and flaxseed in a blender or food processor until finely ground; transfer to a large bowl. Add the flour, baking powder and salt and whisk until combined. Whisk the 2 egg yolks and milk in a separate bowl; add to the dry ingredients along with the melted butter and whisk until just smooth. Beat the 2 egg whites and sugar in another bowl with a mixer until soft peaks form; fold into the batter until just combined.
- Lightly butter a nonstick skillet and place over medium heat. Working in batches, add about 1/4 cup batter for each pancake; cook until bubbly on top, then flip and cook until golden brown on the other side, about 3 minutes per side. (Add more butter to the skillet between batches, if needed.) Transfer the pancakes to a baking sheet, cover loosely with aluminum foil and keep warm in the oven until ready to serve. Reserve the skillet for the eggs. Put 1/2 cup maple syrup and the jam in a microwave-safe bowl and microwave 1 minute, then stir to combine; keep warm.
- Make the eggs: Whisk the eggs, 2 tablespoons water and a pinch each of salt and pepper in a bowl. Butter the skillet and return to medium heat. Add the egg mixture and cook, stirring with a rubber spatula, until set, about 4 minutes, adding the cheese halfway through. Divide the pancakes among plates; top with the flavored syrup, eggs and bacon.
Nutrition Facts : Calories 575 calorie, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 356 milligrams, Sodium 1034 milligrams, Carbohydrate 65 grams, Fiber 4 grams, Protein 27 grams, Sugar 37 grams
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
DAD'S DOUBLE WHOLE GRAIN PANCAKES
My dad makes these pancakes. They are the BEST!
Provided by Annie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 28
Number Of Ingredients 11
Steps:
- In a large bowl, sift all-purpose flour, milk powder, baking powder, baking soda and salt. Stir in whole wheat flour. In a small bowl, combine sugar, eggs, water, butter and vinegar. Make a well in the flour mixture, and pour in the egg mixture. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 17.4 g, Cholesterol 36.8 mg, Fat 4.2 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 208.9 mg, Sugar 7.8 g
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
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.
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
CRUNCHY TWO-GRAIN PANCAKES
Healthy pancakes with great flavor and texture--for seed lovers only! (Slightly adapted from a Bob's Red Mill recipe.)
Provided by So Cal Gal
Categories Breakfast
Time 45m
Yield 16 small pancakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, whisk together whole wheat pastry flour, cornmeal, light brown sugar, baking powder, baking soda, salt, ground cinnamon, and sunflower, pumpkin, and flax seeds.
- In a medium mixing bowl, whisk together buttermilk, eggs, and melted unsalted butter.
- Add wet ingredients to dry, and whisk until just combined.
- Heat a large non-stick skillet over low-medium heat.
- Pour about 3 tablespoons of batter (per pancake) into hot skillet and cook until bubbles begin to appear on top, and bottom is golden brown; then flip pancake/s and cook until other side is also golden brown (adjusting heat as necessary to keep pancake/s from burning).
- Serve warm with maple syrup.
Nutrition Facts : Calories 425.8, Fat 19.1, SaturatedFat 7.6, Cholesterol 132.3, Sodium 605.9, Carbohydrate 52.9, Fiber 7, Sugar 15, Protein 14.7
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
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