Good for You Multi-Grain Pancakes
"I love pancakes and try to make them as healthy as possible, keeping them light and fluffy the way pancakes should be! I'm posting this recipe just the way I found it (courtesy of Mr. Breakfast Collection), but made a few quick substitutions for what I had on hand. I used 3 egg whites that I had in the fridge from another recipe. I also made my own buttermilk using skim milk and almost 1 T. lemon juice (let it sit 10 minutes before using). I ended up with 12 good-sized cakes and froze what we didn't eat for quick weekday breakfasts. Top with fruit, real maple syrup, sf syrup or honey...whatever you like!"
photo by Annacia
- Ready In:
- 18mins
- Ingredients:
- 11
- Yields:
-
12 pancakes
- Serves:
- 4
ingredients
- 3 eggs, lightly beaten (or egg substitute)
- 1 tablespoon brown sugar
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 1⁄2 cup whole wheat flour
- 1⁄2 cup all-purpose white flour
- 1⁄4 cup rolled oats (oatmeal)
- 1⁄4 cup cornmeal
- 1⁄2 cup nonfat plain yogurt
- 3⁄4 cup low-fat buttermilk (or make your own with milk plus lemon juice)
- 1 1 tablespoon margarine or 1 tablespoon canola oil
directions
- Combine beaten eggs, sugar, baking powder and salt in a large bowl and stir well.
- In a separate bowl, mix together whole wheat flour, white flour, rolled oats and cornmeal.
- Add yogurt, buttermilk and oil (or butter or margarine) to the egg mixture and stir.
- Fold in the flour mixture just until blended. Don't overmix!
- Using a 1/4 cup measure, drop batter onto a hot, nonstick skillet. (I always spray with Pam.) Cook over medium heat until bubbles form on tops of pancakes. Flip pancakes over and continue cooking one minute longer or until nicely browned.
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Reviews
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This is a great basic multi-grain recipe that allows for you to substitute what you have on hand and still make a great pancake. I also scaled it down to a single serving, and it came out delicious. I never have yogurt, so I substituted light sour cream, used all whole wheat flour and added flaxseed meal instead of the cornmeal. Next time I will add more oats because I love them and they seemed to get lost. But these are very fluffy, yet hearty at the same time. Thanks for sharing! -
Great pancakes! I loved the taste of them. The only change I made was to use wheat pastry flour in place of the cornmeal. Thanks, DuChick. -
Loved these pancakes. Served with sausage and Recipe #455672. -
Just excellent! Non of that make your blood sugar fly all around and leave you tired in an hour. I added some blueberries. Just awesome -
This recipe is a keeper. I have pancakes very seldom, in fact, years pass between pancake meals for me. DH loves them and could eat them every week. I fell into a pancake mood this afternoon and this is what we had for tonights dinner :D. I used Splenda brown blend for the sugar, skin milk/lemon juice for the butter milk, fat free vanilla yogurt - it was all I had on hand, one whole egg and 1/2 cup of egg white. Unfortunately I had the griddle too hot when I put the batter onto it so they really over toasted at the edges but that didn't hurt thr taste any. Yum.
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Tweaks
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This is a great basic multi-grain recipe that allows for you to substitute what you have on hand and still make a great pancake. I also scaled it down to a single serving, and it came out delicious. I never have yogurt, so I substituted light sour cream, used all whole wheat flour and added flaxseed meal instead of the cornmeal. Next time I will add more oats because I love them and they seemed to get lost. But these are very fluffy, yet hearty at the same time. Thanks for sharing!
-
Great pancakes! I loved the taste of them. The only change I made was to use wheat pastry flour in place of the cornmeal. Thanks, DuChick.
RECIPE SUBMITTED BY
I am...
~a mother of 2 kids (19 and 22) who are extremely picky eaters. The mere mention of "healthy" sends them running in the opposite direction. They prefer the creamy, cheesy, fried stuff that they weren't brought up on!
~a wife of a wonderful man who fights an expanding waistline and will lovingly eat most anything I set before him. Everything is 5 stars to him. :) He's the easiest customer a cook could ask for!
~a teacher who tends to reach for comfort foods to relieve stress. I am a middle school reading specialist. The miracles I see on a daily basis keeps me going! But it's also stressful, so keep me away from the cookie jar! I really have to fight off the sugary, fat-laden stuff that has no worth beyond the momentary comfort in my mouth.
~and I'm also a daughter who was brought up on home cooked meals back when calories meant nothing and taste was everything! That is an idea built into my system that's hard to shake! My mother raised 8 kids (I'm #7) on her home-cooking and I always teased her that she didn't raise a single skinny kid! I luckily inherited her great love of cooking and baking. (I miss you Mom!)
~finally, I'm "mom" to the best Bichon in the world. He is Quincy, our kid in a dogsuit. He's 13 years old, but still a puppy to us.
<img src=http://www.recipezaar.com/members/home/264017/Quincy%20run%20small.jpg>
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