These pancakes are packed with the nutritional powers of heart-healthy oats, fiber-rich whole wheat, iron-rich corn meal and osteoporosis-fighting yogurt. It isn't necessary, but the texture of the pancakes is better if you grind the oats to a flour consistency in a food processor. The batter also benefits from a rest after mixing. Letting it set for 30 minutes before cooking will soften both the oats and the corn meal. The flavor from the buttermilk and brown sugar is great, but you might consider adding a teaspoon of vanilla and/or cinnamon to give them just a little more pizazz. (Photos: Mr Breakfast, August 2014)





How To Make Power-Packed Multigrain Pancakes

Combine beaten eggs, sugar, baking powder and salt in a large bowl and stir well.

In a separate bowl, mix together whole wheat flour, unbleached white flour, oats and cornmeal.

Add yogurt, buttermilk and melted butter to the egg mixture and stir. Fold in the flour mixture just until blended. Don't overmix!

Using a 1/4 cup (60mL) measure, drop batter onto a hot, nonstick skillet. Cook over medium heat until bubbles form on tops of pancakes. Flip pancakes over and continue cooking 1 minute longer.






These are made with wheat flour, white flour, cornmeal and oats. We sometimes add a tablespoon or 2 of toasted wheat germ for added nutrition.

Mr Breakfast would like to thank mrbreakfast_lvr for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From Nadine

Rating (out of 5):

The texture and flavor were very good, but the pancake turned out to be quite dry. If I were to attempt this again, I would experiment by adding more oil or shortening to see if it would create a more moist pancake.

Comment submitted: 2/15/2009 (#7583)



From KathyE.

Rating (out of 5):

These are excellent pancakes! Hearty, but not heavy and cook up fluffy and light! I subbed 3 egg whites and made my own buttermilk using skim milk+lemon juice. My new favorite pancakes! Thanks!

Comment submitted: 1/15/2009 (#7368)

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