Multi-Grain Pancakes Recipe - Allrecipes.com
Multi-Grain Pancakes Recipe
  • READY IN 30 mins

Multi-Grain Pancakes

Recipe by  

"Made with whole wheat flour and oats, these tasty pancakes are sure to get your day started the right way!"

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Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. Combine yogurt, milk, eggs, and 3 tablespoons oil. Mix well. In another bowl combine flours, oats, baking powder and soda. Mix well. Add wet ingredients to dry and mix just to moisten.
  2. Lightly grease a non-stick skillet with remaining oil and heat griddle on medium heat. Working in batches spoon 1/4 cup batter onto the grill. Cook until golden and bubbling (2to 3 minutes), then turn and continue to cook 1 minute.
  3. Serve pancakes with warm maple syrup and fruit.
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2009

I made this the night before. I switched the yogurt and milk amounts and used buttermilk. I also added 1 tsp. of cinnamon and 1/2 tsp. nutmeg. These puffed up nicely and were quite filling. I served them with Cinnamon Cream Syrup also from this site. Very good. We all liked these pancakes and the yogurt gave it a nice twang. I bet these would be good with blueberries. I'm glad I decided to switch the yogurt and milk amounts. I'm afraid the might not have been as good. This made 15 medium pancakes. NOTE: 1/3 c. of oatmeal is just what's in an envelope of instant oatmeal. If you are like me and buy it in bulk when it's on sale, you can use one of those.

 
Most Helpful Critical Review
Apr 20, 2010

I like healthy food, but I didn't care enough for these

 

23 Ratings

Apr 20, 2009

Easy to make delicious pancakes! I used only whole wheat flour, no all purpose flour to make these.

 
Jan 24, 2011

I've made this recipe several times and my family loves it. Great fluffy texture, and healthy! I love to mix up the batter the night before, stick in the fridge and then it's all ready to go for the morning! I do think it needs a bit of salt which is why I gave it 4 stars.

 
Jan 25, 2010

This is the best pancake recipe that I've ever made! The only change I did was that I added a tsp and half of vanilla. The oats are wonderful in here-- makes the pancakes so fluffy!

 
Jan 25, 2010

These were so light,fluffy and flavorful! My husband and I loved them. I used Greek yogurt, regular oatmeal and whole wheat pastry flour because I had these ingredients at home. I added blueberries, artificial sugar and a little vanilla to suit our tastes. My husband asked me to make these again, and that was a first! I'm going to make a bunch and freeze them individually to keep on hand for busy mornings. Thanks for a fantastic and healthy recipe!

 
Jan 18, 2010

The only things I changed in this recipe was omitting the all-purpose flour and using all whole wheat flour. I used olive oil instead of canola and also added a tablespoon of sugar and a teaspoon of vanilla. These cooked up very light and were very filling. This recipe is a keeper!

 
Nov 09, 2009

These pancakes were nice and fluffy! I usually leave pancake batter rest a bit which I think helps. I only had whole wheat pastry flour, but that seemed to work well. I only had a half cup of plain yogurt so I used vanilla yogurt for the remaining cup. For a bit more flavor, I added a couple tablespoons of sugar and used butter instead of oil. Because of the added sugar and vanilla flavor from the yogurt I did not use any syrup, I though they were great plain!

 

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Nutrition

  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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