Mar 18 2014


Yummy Multigrain Pancakes

pancakesI’ve been trying to cook healthier, with less packaged foods and more whole grains and veggies, so I was happy to find this recipe for multigrain pancakes¬†from an older cookbook.

They’re a hit with the whole family, which is something I can’t say for most of the “healthy” recipes I’ve tried. The cinnamon and brown sugar make them sweet enough that I usually eat them without syrup. Here’s the recipe:

Multigrain Pancakes

2/3 cup white flour
1/3 cup whole wheat flour
2 T ground cornmeal
2 T wheat germ
1 t baking powder
1/2 t baking soda
3 T brown sugar
1 t ground cinnamon
1/4 t salt
1 1/4 c lowfat buttermilk (If you don’t have buttermilk, use 1 T lemon juice and add milk up to 1 1/4 cups. Let it stand for 5 minutes before adding to the mix.)
2 egg whites (I just use one whole egg.)
1 T butter
1 t vanilla

Combine the dry ingredients and then add the rest. Mix the batter very lightly, just until the ingredients are combined. Vigorous mixing of batters with whole wheat flour can tend to make pancakes and baked goods tough. Spoon the batter in scant 1/3 cup portions onto the hot griddle to make 12 pancakes.


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