Multigrainpancakes Recipes

Steps:

• In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
• Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.

Steps:

• In medium-size mixing bowl, stir together Multigrain Baking Mix, milk and egg until dry ingredients are moistened.
• Let rest 5 minutes; stir in cranberries, if used.
• Meanwhile, heat a large, heavy skillet; film the bottom with a little of the oil.
• For each pancake, ladle about 1/2 C batter into the skillet.
• Cook until surface appears dry and small bubbles appear at the edges.
• Turn over and cook on second side for about 30 seconds.
• Serve hot, accompanied by warm maple syrup and sliced fresh fruit, if desired.

Steps:

• Whisk multigrain flour, quinoa flour, sugar, baking powder, and salt together in a large bowl. Mash coconut oil with a fork in a bowl; whisk into flour mixture until well mixed. Measure 1 cup mixture, reserving the rest in a large container with a lid in the refrigerator for another use.
• Mix the 1 cup flour-coconut oil mixture, milk, and egg together in a bowl until batter is well mixed.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• These healthy goodies are from Jane Brody's Good Food Book. My kids said they were the best pancakes I ever made. Serve them with "lite" syrup or topped with sliced apples or pears sautéed in a little water in a nonstick pan with a generous sprinkling of cinnamon. (A note about "lite" syrups: they contain less sugar and can be counted as a FRUIT. For example, 2 tablespoons of Aunt Jemima Lite has 13 grams carbohydrate and would be 1 1/3 FRUIT.) If you do not have oat flour or an alternative, simply add another ¼ cup of whole wheat flour to the dry-ingredients mixture. 1. Mix together all the dry ingredients in a medium bowl.2. In a second bowl, combine all the wet ingredients, whipping them enough to beat the egg white and the whole egg lightly. Add these to the dry ingredients, stirring just to combine them. The batter can stand for 10 minutes out of the refrigerator or for an hour or more refrigerated.3. Heat the griddle over medium heat. Grease it lightly (if not nonstick) and immediately pour in ¼ cup batter. Try to leave some space between the pancakes to keep them from sticking together. Turn the heat down to moderately low and cook the pancakes until the bottoms are golden brown and the tops begin to bubble. Flip them over and cook them until the undersides are golden brown. Serve them immediately.Food exchanges per 2-pancake serving: 1½ BREAD, 1 FAT

Steps:

• In a large bowl, combine the first 6 ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. If desired, serve with optional toppings.

Steps:

• 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.