Multigrain Pancakes

By chelyc13

Mix up the dry ingredients ahead of time and your very own nutritious pancake mix will be ready when you are. Store in an airtight container for up to 1 month. To add extra nutrients mix 1/4 cup maple syrup with 1/4 cup fruit puree.

Nutritional Information Per Pancake:

Calories - 138 kcal
Carbohydrates - 20g
Fiber - 1g
Fat - 5g
Protein - 4g
Iron - 1mg

Ingredients

• 3 eggs
• 1 1/2 cups milk
• 1/4 cup butter, melted
• 1/4 cup honey
• 1 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/2 cup old fashioned rolled oats
• 1/4 cup cornmeal
• 1/4 cup packed brown sugar
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 2 tsp butter

Details

Servings 16

Preparation

Step 1

1. In a blender, on high speed puree eggs, milk, melted butter and honey until smooth. Sprinkle in whole wheat and all purpose flours, oats, cornmeal, brown sugar, baking pwder, salt, baking soda and cinnamon. Pulse on low speed just until combined (mixture will be lumpy). Do not overmix or pancakes will be tough.

2. In a skillet, melt some of the 2 tsp butter over medium heat. Pour in 1/4 cup batter for each pancake, leaving room for spreading.

3. Store pancakes in an airtight container, layered between waxed paper or parchment paper, in the refrigerator for up to 1 day or in the freezer for up to 3 months. To serve, toast frozen pancakes in toaster until warmed through.