MULTIGRAIN PANCAKES
These fluffy buttermilk multigrain pancakes are so hearty! Serve these oatmeal flaxseed pancakes to your crew for a breakfast that will keep them full until lunch!
Provided by Katherine | Love In My Oven
Categories breakfast
Time 20m
Number Of Ingredients 13
Steps:
- In a large mixing bowl, sift together the oats, whole wheat flour, all-purpose flour, baking soda, baking powder, salt and cinnamon.
- In another large bowl, whisk together the melted butter and eggs for a couple of minutes until thoroughly combined. Add in the honey and whisk again, followed by the vanilla extract. Slowly pour in the buttermilk, whisking continuously.
- Pour the wet ingredients into the dry ingredients, stirring everything together slowly. Allow everything to sit for a couple of minutes before heating your pan or pancake griddle to medium-high heat. Add a little butter or a drizzle of olive oil to the pan for about a minute before dropping 1/3 cup of pancake batter on to the pan, for each pancake. Cook for 2-3 minutes or until the top starts bubbling, then flip the pancake(s) over and cook for another minute or two. Place the pancakes on to a platter or plate and repeat with remaining batter! Serve immediately, with whipped cream, maple syrup or any other toppings you like!
WHOLE-GRAIN PANCAKES
Using a combination of different grains, these hearty pancakes have a deeper, more interesting flavor, along with more fiber and nutrients, than those made from only white flour. If you want to add fruit, like blueberries or sliced peaches, or chocolate chips, sprinkle them on top of the pancakes just before flipping. Serve these straight out of the pan; pancakes don't like to wait.
Provided by Melissa Clark
Categories breakfast, brunch, easy, pancakes, main course
Time 45m
Yield About 10 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
- Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
- Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 256 milligrams, Sugar 5 grams, TransFat 0 grams
HEARTY HONEY WHOLE WHEAT PANCAKES
The buttermilk-induced fluffiness and hint of cinnamon and honey in these pancakes will make you forget how good for you they are! These are perfect on a bright Spring morning with strawberries, honey, jam, etc.
Provided by BrotherAdso
Categories Breakfast
Time 35m
Yield 15 Good-size pancakes, 15-18 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the dry ingredients (flour, oats, leaveners, spices) in a large bowl.
- Beat the eggs together until thoroughly blended and partially stiff in a smaller bowl.
- Add all other wet ingredients (buttermilk, canola oil, honey) to eggs, mix well.
- Slowly add wet mixture to dry, folding in until thoroughly blended.
- Let sit for 10-20 minutes or so while you put everything away and drink some coffee.
- Cook on lightly oiled or nonstick skillet until both sides are golden brown. These are moist pancakes, so be sure to check and sometimes flip back and do the same side twice.
Nutrition Facts : Calories 132.4, Fat 3.4, SaturatedFat 0.6, Cholesterol 15.7, Sodium 254.5, Carbohydrate 21, Fiber 2.8, Sugar 3.9, Protein 5.8
HEARTY OATMEAL PANCAKES
"My husband and I are trying to eat more oatmeal for its health benefits, but we get tired of having a bowlful every day." Kathy Thompson of Glendale, Kentucky explains. "These moist and fluffy pancakes give us the good grains that we need...and still taste like a treat. We love them with turkey bacon on Sunday morning."
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, buttermilk, oil and vanilla. Stir into the dry ingredients just until moistened., Pour batter by 1/4 cupful onto a hot griddle that has been coated with cooking spray. Turn when bubbles form on top; cook until the second side is golden brown. Serve with berries if desired.
Nutrition Facts : Calories 328 calories, Fat 11g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 509mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
HEARTY OATMEAL PANCAKES
Great recipe my daughter made while visiting!
Provided by jpandmary
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
- Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
- Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
- Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 36.7 g, Cholesterol 49.8 mg, Fat 3.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 442.6 mg, Sugar 9 g
GRAIN AND NUT WHOLE WHEAT PANCAKES
If you like Harvest Grain N' Nut pancakes, I have the recipe for you. Nutty, moist and tasty pancakes! This is the BEST pancake recipe I've tried, and I've tried many...
Provided by Myleen Sagrado Sjödin
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
- In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
- Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.
Nutrition Facts : Calories 383 calories, Carbohydrate 52.2 g, Cholesterol 36.7 mg, Fat 15.5 g, Fiber 6 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 768.7 mg, Sugar 16.4 g
HEARTY GRAINS PANCAKES
These are healthy pancakes, applesauce takes the place of oil. Whole wheat flour, cream of wheat, golden raisins and walnuts adds lots of fiber. The recipe comes from Cooking Light.
Provided by Barb G.
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine flours, farina, sugar, soda, baking powder, salt in a large bowl, stirring with a whisk.
- Combine milk, applesauce,and egg in a medium bowl, stirring until well blended.
- Add milk mixture to flour mixture, stirring until well combined; let stand 5 minutes.
- Heat a nonstick grill or skillet over medium heat;coat pan with cooking spray; Pour about 1/4 cup batter per pancake onto griddle; SPRINKLE with 2 teaspoons raisins and 2 teaspoons nuts.
- Cook 1 minute or until tops are covered with bubbles and edges look cooked; carefully turn over, cook 1 minute or until bottoms are lightly browned; Repeat; Serve with maple syrup.
Nutrition Facts : Calories 429.9, Fat 11.7, SaturatedFat 1.5, Cholesterol 46.5, Sodium 722.1, Carbohydrate 75.6, Fiber 5.6, Sugar 27.9, Protein 10.8
HEARTY AND HEALTHY PANCAKES
These are a nice change from regular pancakes and are so filling and delicious. They're made with whole wheat and white flour, cornmeal, and oats. Delicious!
Provided by Delish
Categories Breakfast
Time 20m
Yield 16 pancakes
Number Of Ingredients 12
Steps:
- In a bowl, combine the dry ingredients.
- In a small bowl, beat egg, buttermilk, and butter; stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top.
- Cook until second side is golden brown.
- Serve with syrup or desired topping.
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