Hearty Grains Pancakes
Start your day with a deliciously wholesome twist by diving into these Hearty Grains Pancakes, a nutrient-packed breakfast option perfect for fueling your morning. Made with a blend of rolled oats, whole wheat flour, and a hint of cinnamon, these pancakes offer a hearty, rustic texture that’s both satisfying and flavorful. The batter comes together effortlessly with a mix of Greek yogurt, honey or maple syrup, and vanilla, bringing a subtle sweetness and moist, fluffy consistency. Ready in under 35 minutes, this recipe is perfect for busy mornings or leisurely brunches. Serve these protein-rich, fiber-filled pancakes with fresh berries, crunchy nuts, or a drizzle of maple syrup for a breakfast that’s as nourishing as it is delicious. Perfect for health-conscious eaters, this recipe is easy to customize with dairy-free or plant-based alternatives!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1.25 cups Milk (dairy or plant-based)
- 0.5 cup Plain Greek yogurt
- 1 piece Large egg
- 2 tablespoons Honey or maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or oil (for greasing)
Instructions
In a blender or food processor, pulse the rolled oats until they resemble a coarse flour. Transfer to a mixing bowl.
In the same bowl, combine the oat flour, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Mix well and set aside.
In a separate mixing bowl, whisk together the milk, Greek yogurt, egg, honey or maple syrup, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently just until combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Scoop about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adjusting the heat slightly if necessary to avoid burning.
Serve the pancakes warm, topped with your favorite additions such as fresh fruit, syrup, nuts, or yogurt.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 202.5 g | 74% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 55.1 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 644 mg | 50% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1397 mg | 30% | |
*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.
