Multigrain Pancakes Recipe

Name: Multigrain Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole wheat pastry flour; 1/4 cup cornmeal or other whole grain flour; 1/4 cup rolled oats; 1 tablespoon baking powder aluminum-free; 1/2 teaspoon sea salt; 1/4 teaspoon ground cinnamon; 1/8 teaspoon grated nutmeg freshly; 1 3/4 cups milk unsweetened, unflavored plant; 1/2 cup unsweetened applesauce; 2 tablespoons pure maple syrup plus more for serving, if desired; 1 cup fresh blueberries

Servings: persons

1 1/2 cups whole wheat pastry flour
1/4 cup cornmeal or other whole grain flour
1/4 cup rolled oats
1 tablespoon baking powder aluminum-free
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg freshly
1 3/4 cups milk unsweetened, unflavored plant
1/2 cup unsweetened applesauce
2 tablespoons pure maple syrup plus more for serving, if desired
1 cup fresh blueberries

1
Preheat the oven to 200 degrees F
2
In a large bowl, whisk together the flour, cornmeal, oats, baking powder, salt, cinnamon, and nutmeg until well combined. Make a well in the center of the flour mixture and add the plant milk, applesauce, and maple syrup. Gently fold the ingredients together just until incorporated. Do not overmix; the batter will be lumpy.
3
Heat a griddle or large nonstick pan over medium heat until a few droplets of water dropped in the pan jump and sizzle.
4
Spoon 1/3 cup batter for each pancake onto the pan until no more will fit. Cook 3-4 minutes until the edges look dry and the bottoms are crisp and lightly browned. Using a spatula, turn the pancakes over and cook for 2-3 minutes more. Transfer the pancakes to a heatproof platter and place in the oven to keep warm. Repeat with remaining batter.
5
Serve the pancakes topped with fruit and a little maple syrup or apple butter.

339

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 11 ingredients. The key ingredients include: 1 1/2 cups whole wheat pastry flour, 1/4 cup cornmeal or other whole grain flour, 1/4 cup rolled oats, 1 tablespoon baking powder aluminum-free, 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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