Multigrain Pancakes Recipe

Multigrain Pancakes Recipe photo by Taste of Home

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My husband and I love the goodness of food prepared with whole grains. But our children are different—their idea of good bread is store-bought soft white sandwich bread. So I developed this to appeal to their love of sweet toppings while giving them a taste of whole-grain cooking.—Ann Harris, Lancaster, California

This recipe is:

Quick

Diabetic Friendly

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Multigrain Pancakes Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons butter, melted
Maple syrup

Directions

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. Yield: 8 pancakes.

Nutritional Facts 2 pancakes (calculated without syrup) equals 231 calories, 8 g fat (4 g saturated fat), 70 mg cholesterol, 575 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Originally published as Multigrain Pancakes in Taste of Home October/November 1996, p14