Multi Grain Pancake
Start your morning with a wholesome twist by indulging in these fluffy and nutritious Multi Grain Pancakes, a delightful blend of whole wheat flour, oat flour, cornmeal, and rolled oats. Packed with fiber and heart-healthy grains, this recipe pairs light and tender pancakes with a hint of cinnamon warmth for a perfectly balanced breakfast option. A quick buttermilk substitute using milk and apple cider vinegar ensures extra fluffiness, while natural sweeteners like maple syrup or honey keep things wholesome. Ready in just 25 minutes, these easy-to-make pancakes are perfect for busy mornings and can be topped with fresh fruit, yogurt, or nuts for a personalized touch. Whether you're seeking a hearty start or a healthier take on classic pancakes, this versatile recipe is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Oat flour
- 0.25 cup Cornmeal
- 0.25 cup Old-fashioned rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1.25 cups Milk (dairy or plant-based)
- 1 tablespoon Apple cider vinegar
- 1 large Egg
- 2 tablespoons Maple syrup or honey
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter or coconut oil (melted)
- 1 as needed Non-stick cooking spray or butter (for greasing)
Instructions
In a medium bowl, whisk together the whole wheat flour, oat flour, cornmeal, rolled oats, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, combine the milk and apple cider vinegar. Let it sit for 2-3 minutes to create a buttermilk substitute.
Add the egg, maple syrup (or honey), vanilla extract, and melted butter (or coconut oil) to the milk mixture. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix; it's okay if the batter is slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
Pour 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 pancake and cook on the other side until golden brown, about 1-2 minutes more. Adjust the heat as needed to avoid burning.
Repeat with the remaining batter, greasing the skillet as necessary.
Serve warm with your favorite toppings, such as fresh fruit, nuts, yogurt, or additional maple syrup.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 2378 mg | 103% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 41.3 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 545 mg | 42% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1446 mg | 31% | |
*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.
