Great Grains Pancakes
Start your morning off right with these hearty and wholesome Great Grains Pancakes, a nutrient-packed twist on your favorite breakfast classic! This recipe combines whole wheat flour, rolled oats, and a touch of cornmeal for a flavorful, textured pancake that’s as satisfying as it is delicious. Enhanced with a hint of cinnamon and natural sweetness from maple syrup, these pancakes strike the perfect balance of cozy and nutritious. The inclusion of apple cider vinegar transforms milk into tangy buttermilk for extra softness, while melted butter and vanilla add richness to the batter. Perfectly golden with just the right fluff, they’re easy to make in under 30 minutes and versatile enough to pair with fresh fruit, yogurt, or a drizzle of syrup. Whether for a relaxed weekend brunch or a quick weekday treat, these pancakes are a wholesome way to fuel your day!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 0.5 cup rolled oats
- 0.25 cup cornmeal
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 1.5 cups milk (dairy or non-dairy)
- 1 tablespoon apple cider vinegar
- 1 large egg
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 tablespoon neutral oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, cornmeal, baking powder, baking soda, salt, and cinnamon.
In a medium bowl, combine the milk and apple cider vinegar. Let the mixture sit for 5 minutes to create a buttermilk substitute.
Add the egg, maple syrup, melted butter, and vanilla extract to the milk mixture. Whisk until fully combined.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined; do not overmix. The batter should be thick but pourable.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed.
Serve warm with your favorite toppings, such as more maple syrup, fresh fruit, or a dollop of yogurt.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 46.4 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 557 mg | 43% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1375 mg | 29% | |
*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.
