Good for You Multi Grain Pancakes
Start your day on a wholesome and hearty note with these "Good for You Multi Grain Pancakes," a nutritious twist on a breakfast classic! Packed with the goodness of whole wheat flour, oat flour, and cornmeal, these fluffy pancakes are a fiber-rich and protein-packed way to fuel your morning. Ground flaxseed adds an extra boost of omega-3s, while the subtle sweetness of maple syrup or honey enhances the flavor without overpowering it. Quick to prepare and ready in just 25 minutes, this recipe delivers satisfying pancakes with a slightly nutty taste and tender texture. Perfect for weekday breakfasts or leisurely weekend brunches, serve these golden stacks with fresh fruit, a dollop of yogurt, or a drizzle of maple syrup for a balanced meal the whole family will love. Healthy, easy, and delicious—these multi grain pancakes prove that nutritious can be irresistibly tasty!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 0.5 cup oat flour
- 0.25 cup cornmeal
- 2 tablespoons ground flaxseed
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups low-fat buttermilk
- 1 large egg
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted (optional)
- 1 as needed cooking spray (or butter) for greasing the pan
Instructions
In a large mixing bowl, whisk together the whole wheat flour, oat flour, cornmeal, ground flaxseed, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, beat the egg lightly. Then add the buttermilk, maple syrup (or honey), vanilla extract, and melted butter (if using). Whisk until smooth and well incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring gently. Mix just until combined, being careful not to overmix. The batter should be slightly lumpy.
Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of melted butter.
Scoop 1/4 cup of batter onto the skillet for each pancake. Spread slightly with the back of a spoon if necessary.
Cook until bubbles form on the surface of the pancake and the edges appear set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, topped with your favorite toppings such as fresh fruit, a dollop of yogurt, or a drizzle of maple syrup.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 209.9 g | 76% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 43.7 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 585 mg | 45% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1561 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
