Multi-Grain Pancakes Recipe

Name: Multi-Grain Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Whole Wheat Flour; 1/4 cups Cornmeal; 1/4 cups Wheat Germ; 1/2 teaspoons Baking Soda; 2 teaspoons Baking Powder; 1/2 teaspoons Table Salt, Not Kosher Salt; 2 Tablespoons Honey Or Agave Nectar; 1/2 cups Fat Free Or Low Fat Greek Yogurt; 1/2 cups Low Fat Milk; 2 Tablespoons Light Olive Oil Or Canola Oil; 1-1/2 teaspoon Pure Vanilla Extract; 1 whole Large Egg

Servings: persons

1/2 cups Whole Wheat Flour
1/4 cups Cornmeal
1/4 cups Wheat Germ
1/2 teaspoons Baking Soda
2 teaspoons Baking Powder
1/2 teaspoons Table Salt, Not Kosher Salt
2 Tablespoons Honey Or Agave Nectar
1/2 cups Fat Free Or Low Fat Greek Yogurt
1/2 cups Low Fat Milk
2 Tablespoons Light Olive Oil Or Canola Oil
1-1/2 teaspoon Pure Vanilla Extract
1 whole Large Egg

1
1. Preheat the oven to 200u00b0F; have an oven proof platter ready in the oven to keep cooked pancakes warm while you finish your batch. In a small bowl whisk together flour, cornmeal, wheat germ, baking soda, baking powder, and salt.
2
2. In a medium bowl, whisk together honey, yogurt, milk, oil, vanilla and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix).
3
3. Heat a large skillet or griddle over medium heat. Using a paper towel folded and moistened with canola oil, rub the griddle with very light coat of oil.
4
4. Spoon about 3 tablespoons of batter onto the oiled griddle, using the back of a spoon to spread the batter into a round pancake shape. (*Hint: if you spray the back of the spoon with cooking spray, it won't stick to the batter).
5
5. Cook until the top surface of the pancakes has some bubbles. Flip over and cook until the other side is lightly browned, 1 to 2 more minutes. Transfer to the platter in the oven and repeat with the remaining batter. Serve warm.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Whole Wheat Flour, 1/4 cups Cornmeal, 1/4 cups Wheat Germ, 1/2 teaspoons Baking Soda, and more.

Yes, Multi-Grain Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Multi-Grain Pancakes

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