Multigrainpancakes Recipes

HEARTY MULTIGRAIN PANCAKES

Steps:

• In a large bowl, combine the first 6 ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. If desired, serve with optional toppings.

MULTIGRAIN PANCAKES

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.

MULTIGRAIN PANCAKES

Steps:

• In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
• Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.

MULTIGRAIN PANCAKES

Steps:

• In a large mixing bowl, sift together the oats, whole wheat flour, all-purpose flour, baking soda, baking powder, salt and cinnamon.
• In another large bowl, whisk together the melted butter and eggs for a couple of minutes until thoroughly combined. Add in the honey and whisk again, followed by the vanilla extract. Slowly pour in the buttermilk, whisking continuously.
• Pour the wet ingredients into the dry ingredients, stirring everything together slowly. Allow everything to sit for a couple of minutes before heating your pan or pancake griddle to medium-high heat. Add a little butter or a drizzle of olive oil to the pan for about a minute before dropping 1/3 cup of pancake batter on to the pan, for each pancake. Cook for 2-3 minutes or until the top starts bubbling, then flip the pancake(s) over and cook for another minute or two. Place the pancakes on to a platter or plate and repeat with remaining batter! Serve immediately, with whipped cream, maple syrup or any other toppings you like!

MULTIGRAIN PANCAKES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl. Whisk the egg in a medium bowl. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

MULTIGRAIN PANCAKES

Steps:

• These healthy goodies are from Jane Brody's Good Food Book. My kids said they were the best pancakes I ever made. Serve them with "lite" syrup or topped with sliced apples or pears sautéed in a little water in a nonstick pan with a generous sprinkling of cinnamon. (A note about "lite" syrups: they contain less sugar and can be counted as a FRUIT. For example, 2 tablespoons of Aunt Jemima Lite has 13 grams carbohydrate and would be 1 1/3 FRUIT.) If you do not have oat flour or an alternative, simply add another ¼ cup of whole wheat flour to the dry-ingredients mixture. 1. Mix together all the dry ingredients in a medium bowl.2. In a second bowl, combine all the wet ingredients, whipping them enough to beat the egg white and the whole egg lightly. Add these to the dry ingredients, stirring just to combine them. The batter can stand for 10 minutes out of the refrigerator or for an hour or more refrigerated.3. Heat the griddle over medium heat. Grease it lightly (if not nonstick) and immediately pour in ¼ cup batter. Try to leave some space between the pancakes to keep them from sticking together. Turn the heat down to moderately low and cook the pancakes until the bottoms are golden brown and the tops begin to bubble. Flip them over and cook them until the undersides are golden brown. Serve them immediately.Food exchanges per 2-pancake serving: 1½ BREAD, 1 FAT

MULTI-GRAIN PANCAKES

Steps:

• Place oats in a food processor and process until smooth.
• Add remaining ingredients and process until well blended.
• Store in a tightly sealed container in the refrigerator.
• To make a batch of pancakes, mix the buttermilk, vegetable oil, eggs and multi-grain mix together with a whisk until just mixed.
• Prepare pancakes on hot griddle.

MULTIGRAIN PANCAKES

Steps:

• Combine whole wheat and all-purpose flours, oatmeal, cornmeal, baking powder, baking soda and salt in a food processor and process only to blend. Blend oil, eggs, 2 cups of buttermilk and honey together in a large bowl. Add flour mixture and stir just until blended. Fold in pecans. Heat a griddle or large skillet over medium-high heat. Brush with oil. Ladle a 1/4 cup-measure of batter onto griddle for each 4-inch pancake. Cook until golden brown on the bottom and small bubbles form on surface, about 1 minute. Turn and cook second side until brown. Adjust heat to keep pancakes from burning before cooking through. Remove and keep warm until all pancakes are done. Serve with maple syrup or top with Silver Palate It's the Berries.

MULTIGRAIN PANCAKES

Steps:

• In medium-size mixing bowl, stir together Multigrain Baking Mix, milk and egg until dry ingredients are moistened.
• Let rest 5 minutes; stir in cranberries, if used.
• Meanwhile, heat a large, heavy skillet; film the bottom with a little of the oil.
• For each pancake, ladle about 1/2 C batter into the skillet.
• Cook until surface appears dry and small bubbles appear at the edges.
• Turn over and cook on second side for about 30 seconds.
• Serve hot, accompanied by warm maple syrup and sliced fresh fruit, if desired.

MULTIGRAIN QUINOA PANCAKES

Steps:

• Whisk multigrain flour, quinoa flour, sugar, baking powder, and salt together in a large bowl. Mash coconut oil with a fork in a bowl; whisk into flour mixture until well mixed. Measure 1 cup mixture, reserving the rest in a large container with a lid in the refrigerator for another use.
• Mix the 1 cup flour-coconut oil mixture, milk, and egg together in a bowl until batter is well mixed.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.