Multigrain Pancakes Recipe

Name: Multigrain Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup whole wheat flour; ½ cup oatmeal; 2 teaspoons baking powder; ½ teaspoon salt (to taste); 2 eggs (or equivalent egg substitute); 4 tablespoons honey; ½ cup unbleached all-purpose flour; ¼ cup yellow cornmeal; 1 teaspoon baking soda; 4 tablespoons canola oil; 2 (2 1/4 cup) low-fat buttermilk; ½ cup chopped pecans; canola oil

Servings: persons

¾ cup whole wheat flour
½ cup oatmeal
2 teaspoons baking powder
½ teaspoon salt (to taste)
2 eggs (or equivalent egg substitute)
4 tablespoons honey
½ cup unbleached all-purpose flour
¼ cup yellow cornmeal
1 teaspoon baking soda
4 tablespoons canola oil
2 (2 1/4 cup) low-fat buttermilk
½ cup chopped pecans
canola oil

1
Combine whole wheat and all-purpose flours, oatmeal, cornmeal, baking poder, baking soda and salt in a food processor and process only to blend.
2
Blend oil, eggs, 2 cups of buttermilk and honey together in a large bowl.
3
Add flour mixture and stir just until blended.
4
Fold in pecans.
5
Heat a griddle or large skillet over medium-high heat.
6
Brush with oil.
7
Ladle a 1/4 cup-measure of batter onto griddle for each 4-inch pancake.
8
Cook until golden brown on the bottom and small bubbles form on surface, about 1 minute.
9
Turn and cook second side until brown.
10
Adjust heat to keep pancakes from burning before cooking through.

849

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 13 ingredients. The key ingredients include: ¾ cup whole wheat flour, ½ cup oatmeal, 2 teaspoons baking powder, ½ teaspoon salt (to taste), and more.

Yes, Multigrain 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.

Multigrain Pancakes

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