Whole-Grain Pancakes

Nadia

"I make this for my kids quite often. Great way to get whole grains in them! Preparing the batter in the food processor makes it that much easier, and smoothes out the batter for those who don't like a grainy texture. Serve with syrup and butter or coconut oil. Also delicious with ricotta cheese and strawberries, and just a drizzle of syrup."
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Ingredients

20 m servings 318 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Ready In

  1. Combine buttermilk, flour, oats, amaranth, egg, flax seeds, chia seeds, olive oil, brown sugar, baking powder, vanilla extract, baking soda, and salt in a food processor or blender; blend until smooth.
  2. Heat vegetable oil on a griddle or skillet over high heat. Pour batter, about 1/4 cup per pancake, 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.

Footnotes

  • Cook's Notes:
  • Any variety of mixed grains and seeds can be used in the recipe. The mixture should equal 1/2 cup.

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