Multi Grain Pancakes Recipes

MULTIGRAIN PANCAKES

Multigrain Pancakes image

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

Categories Breakfast Brunch

Time 20m

Yield 8 pancakes.

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons butter, melted
Maple syrup

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

HEARTY MULTIGRAIN PANCAKES

Hearty Multigrain Pancakes image

Oats and whole wheat flour make these tasty pancakes extra hearty. Try them with applesauce spooned on top! -Jeri Tirmenstein, Apache Junction, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 4 pancakes.

Number Of Ingredients 10

Ingredients

1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup quick-cooking oats
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 1 tablespoon fat-free milk
2 tablespoons egg substitute
2 teaspoons canola oil
Optional: Fresh berries, maple syrup and butter

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

MULTIGRAIN PANCAKES

Multigrain Pancakes image

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

Ingredients

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup quick-cooking oats
1/4 cup cornmeal
3 tablespoons packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg
1/2 cup plain low-fat yogurt
3/4 cup nonfat milk
1/2 teaspoon finely grated lemon zest
1/4 teaspoon freshly grated nutmeg
3 tablespoons nut oil (such as almond or roasted peanut) or vegetable oil
Unsalted butter, for brushing
Butter and maple syrup, for serving

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.

MULTIGRAIN PANCAKES

Multigrain Pancakes image

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

Ingredients

¼ cup whole wheat flour
¼ cup all-purpose flour
¼ cup rolled oats
¼ cup cornmeal
2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
2 egg whites
2 tablespoons plain nonfat yogurt
2 tablespoons skim milk
2 tablespoons water

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

MULTI-GRAIN PANCAKES

Multi-Grain Pancakes image

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

Ingredients

1/2 cup oats
2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1/4 cup wheat bran
1/4 cup toasted wheat germ
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1 cup low-fat buttermilk
3 tablespoons vegetable oil
2 large eggs
1 1/2 cups whole wheat pancake mix

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

MULTI-GRAIN PANCAKES

Multi-Grain Pancakes image

I veganized the recipe for these pancakes from a health cookbook we had lying around the house. They're really good, and full of fiber.

Provided by oh_so_entertained

Categories Breakfast

Time 25m

Yield 6-8 pancakes, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon flax seed
3 tablespoons warm water
1/2 cup all-purpose flour
2 tablespoons whole wheat flour
1/2 cup rolled oats
1/4 cup rye meal or 1/4 cup buckwheat flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups soymilk
2 tablespoons canola oil

Steps:

Finely grind the flaxseed in a spice mill or coffee grinder. Transfer to a bowl and whisk in the water until the mixture becomes gooey and gelatinous.
In large mixing bowl, stir together dry ingredients.
Whisk together wet ingredients, including flax mixture, separately.
Pour wet ingredients into the dry, stirring just to combine.
Heat nonstick griddle or skillet over medium-high heat about five minutes, or until water droplets bounce when splashed on it.
Pour batter on by the 1/4 cup, cooking approximately two minutes on each side.

Nutrition Facts : Calories 163.3, Fat 7.1, SaturatedFat 0.6, Sodium 383.9, Carbohydrate 20.2, Fiber 2.5, Sugar 2.6, Protein 5.6

GOOD FOR YOU MULTI-GRAIN PANCAKES

Good for You Multi-Grain Pancakes image

I love pancakes and try to make them as healthy as possible, keeping them light and fluffy the way pancakes should be! I'm posting this recipe just the way I found it (courtesy of Mr. Breakfast Collection), but made a few quick substitutions for what I had on hand. I used 3 egg whites that I had in the fridge from another recipe. I also made my own buttermilk using skim milk and almost 1 T. lemon juice (let it sit 10 minutes before using). I ended up with 12 good-sized cakes and froze what we didn't eat for quick weekday breakfasts. Top with fruit, real maple syrup, sf syrup or honey...whatever you like!

Provided by DuChick

Categories Breakfast

Time 18m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 11

Ingredients

3 eggs, lightly beaten (or egg substitute)
1 tablespoon brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup whole wheat flour
1/2 cup all-purpose white flour
1/4 cup rolled oats (oatmeal)
1/4 cup cornmeal
1/2 cup nonfat plain yogurt
3/4 cup low-fat buttermilk (or make your own with milk plus lemon juice)
1 tablespoon margarine or 1 tablespoon canola oil

Steps:

Combine beaten eggs, sugar, baking powder and salt in a large bowl and stir well.
In a separate bowl, mix together whole wheat flour, white flour, rolled oats and cornmeal.
Add yogurt, buttermilk and oil (or butter or margarine) to the egg mixture and stir.
Fold in the flour mixture just until blended. Don't overmix!
Using a 1/4 cup measure, drop batter onto a hot, nonstick skillet. (I always spray with Pam.) Cook over medium heat until bubbles form on tops of pancakes. Flip pancakes over and continue cooking one minute longer or until nicely browned.

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