Multi Grain Pancakes
Start your morning with a nourishing twist by whipping up these fluffy and wholesome Multi Grain Pancakes! Brimming with the goodness of whole wheat flour, rolled oats, cornmeal, and ground flaxseed, this recipe is a fiber-rich powerhouse that’s as satisfying as it is delicious. A touch of cinnamon adds warmth, while a splash of maple syrup and vanilla infuses natural sweetness into every bite. With an easy homemade almond milk and apple cider vinegar buttermilk mixture, these pancakes are soft, hearty, and perfect for a balanced breakfast. Serve them hot, topped with fresh fruit, a drizzle of extra maple syrup, or even a dollop of creamy Greek yogurt. Whether you’re meal-prepping for the week or enjoying a leisurely weekend brunch, these multi-grain pancakes are a nutritious 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 tablespoons ground flaxseed
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1.25 cups unsweetened almond milk (or any milk of choice)
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons coconut oil (melted) or unsalted butter
- (as needed for cooking) non-stick cooking spray or additional butter
Instructions
In a medium bowl, whisk together the whole wheat flour, rolled oats, cornmeal, ground flaxseed, baking powder, baking soda, cinnamon, and salt.
In a separate large bowl, whisk the almond milk and apple cider vinegar together. Let it sit for 2-3 minutes to create a homemade buttermilk-like mixture.
Add the maple syrup, vanilla extract, egg, and melted coconut oil to the almond milk mixture. Whisk until well combined.
Gradually fold the dry ingredients into the wet ingredients. Mix gently until just combined; avoid overmixing, as this can make the pancakes dense.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with non-stick cooking spray or butter.
Using a 1/4 cup measuring cup, pour the batter onto the hot skillet to form pancakes. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes carefully and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat the process with the remaining batter, greasing the skillet as needed between batches.
Serve warm with your favorite toppings like fresh fruit, Greek yogurt, nut butter, or extra maple syrup.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 7.1 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 174 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 220 mg | 5% | |
*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.
