Four-Grain Pancakes

Four-Grain Pancakes

Whole wheat flour, oats, wheat germ and cornmeal are used to make these heart-healthy pancakes. Add flaxseed as well for a dose of healthy fats.

Recipe from Midwest Living
YIELD
18 standard-size pancakes or 48 dollar-size pancakes
TOTAL TIME
30 mins

Four-Grain Pancakes

Whole wheat flour, oats, wheat germ and cornmeal are used to make these heart-healthy pancakes. Add flaxseed as well for a dose of healthy fats.

Recipe from Midwest Living
Recipe from Midwest Living
Four-Grain Pancakes
YIELD
18 standard-size pancakes or 48 dollar-size pancakes
TOTAL TIME
30 mins
Ingredients
  • 1 1/4  cups whole wheat flour
  • 1   cup regular rolled oats
  • 1/4  cup yellow cornmeal
  • 1/4  cup toasted wheat germ
  • 1   tablespoon flax seeds (optional)
  • 1   tablespoon baking powder
  • 1/2  teaspoon salt
  • 1/4  teaspoon baking soda
  • 2   eggs, lightly beaten
  • 2   cups buttermilk or sour milk (see note)
  • 1/4  cup canola oil or cooking oil
  • 2   tablespoons packed brown sugar or honey
Related Video
How to Make the Perfect Buttermilk Pancakes

This weekend breakfast staple is so easy to learn how to make. This recipe will make your buttermilk pancakes perfect and fluffy every time.

Directions
1. 
In a large bowl, stir together flour, oats, cornmeal, wheat germ, flax seeds, if you like, baking powder, salt and baking soda. Make a well in the center of the flour mixture; set aside.
2. 
In a small bowl, use a fork to combine eggs, buttermilk, oil, and brown sugar. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy but thick).
For each standard-size pancake:
1. 
Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter to a 4-inch circle. (For dollar-size pancakes, use about 1 tablespoon batter and spread slightly.) Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with maple syrup. Makes 18 standard-size pancakes or 48 dollar-size pancakes.

Note

  • For 2 cups of sour milk, place 2 tablespoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 cups total liquid; stir. Let the mixture stand for 5 minutes before using.

nutrition information

Per Serving: cal. (kcal) 126, Fat, total (g) 5, chol. (mg) 25, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 3, pro. (g) 5, vit. A (IU) 49, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, Cobalamin (Vit. B12) (g) 0, sodium (mg) 181, Potassium (mg) 145, calcium (mg) 101, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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