Multigrain Pancakes with Vanilla and Cinnamon


This recipe is adapted from Mom’s book Perfect Recipes for Losing Weight and Eating Great.  Since Tony hates vegetable oil, I used olive instead. If you have bananas or berries hanging around, add those to the batter, too!

 

Multigrain Pancakes with Vanilla and Cinnamon
 
by:
Serves: Makes about 16 4-inch pancakes
Ingredients
  • 1 cup all purpose flour
  • ⅓ cup each: cornmeal, whole wheat flour, and old-fashioned oats (for a total of 1 cup)
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • A few dashes of cinnamon (optional)
  • 1 ½ cups low-fat buttermilk
  • ½  cup low-fat milk
  • 2 large eggs
  • 2 tablespoons olive oil
  • ¾ teaspoon vanilla extract
Instructions
  1. Heat a large nonstick skillet or griddle over low heat while preparing the batter.
  2. Mix the flour, cornmeal, whole wheat flour oats, sugar, salt, baking power, baking soda, and cinnamon in a medium bowl. Microwave the buttermilk and milk together in a 1-quart Pyrex measuring cup until room temperature, about 30 seconds. Whisk eggs, oil, and vanilla into the milk mixture. Pour wet ingredients into the dry ingredients and whisk until just mixed. Return the batter to the measuring cup, stirring in a teaspoon or so of water, if necessary, to make a thick but pourable batter.
  3. Increase heat to medium and lightly brush the skillet with oil. When the pan is hot, pour in the batter, about ¼ cup at a time, working in batches (if necessary) to avoid overcrowding. When pancakes tops start to bubble and the bottoms are golden brown, 2 – 3 minutes, flip the pancakes and cook until golden brown on the remaining side. Repeat, brushing skillet with oil as needed. Serve hot!

 

8 Comments

  1. Sharon says

    Hey Wendi,

    The recipe already contains whole wheat flour, which you can certainly replace with white whole wheat flour. The cornmeal adds a nice texture, but if you don’t have it…you could probably replace it with another 1/3 cup of white whole wheat (or regular whole wheat) flour.

    Good luck!

  2. says

    I was wondering why the recipe calls for buttermilk and regular milk? I buy both, but don’t always have them at the same time:) I’d probably just use all buttermilk, unless that would mess up the recipe. Thoughts?

    • Pam says

      Hey Julie,
      I call for milk and buttermilk because straight buttermilk tastes great but makes a batter that’s just a little gloppy. You can thin the buttermilk with water, however. Because water is a little thinner than milk, you might need just a little less.

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