Ingredients for Multi Grain Pancakes
- 1 cup rolled oats
- All Purpose Flour
- Whole Wheat Flour
- Cornmeal
- Wheat Bran
- Toasted Wheat Germ
- Sugar
- Baking Powder
- Salt
- Baking Soda
- Low Fat Buttermilk
- 1 tbsp vegetable oil (for a batch of pancakes)
- 1 large egg (for a batch of pancakes)
- Whole Wheat Pancake Mix
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How to Make Multi Grain Pancakes
- Place 1 cup rolled oats in a food processor and process until a smooth flour is formed.
- Add the remaining dry ingredients (whole wheat flour, yellow cornmeal, baking powder, baking soda, salt, and sugar) to the food processor and pulse to combine.
- In a separate bowl, whisk together the wet ingredients: 1 cup buttermilk, 1/4 cup vegetable oil, and 2 large eggs.
- Add the wet ingredients to the food processor with the dry ingredients and process until just combined. Do not overmix.
- Store the pancake mix in an airtight container in the refrigerator for up to 5 days.
- To make pancakes: In a medium bowl, whisk together 2 cups of the refrigerated pancake mix, 1/2 cup buttermilk, 1 tablespoon vegetable oil, and 1 large egg.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings like butter, syrup, fruit, or whipped cream!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
42g
Fat
10g
Carbs
25g
