Fluffy, Buttery Multigrain Pancakes Packed with Vitamins, Minerals and a Good Source of Fiber. Top the Stack with a Rich Protein such as Greek Yogurt or Peanut Butter with a Side of Berries for a Less Guilty Breakfast… or Dinner.
Do you prefer morning pancakes or pancakes for dinner? Probably both, right?
I don’t know a single soul whose eyes don’t light up with they hear pancakes. They’re fun and fluffy and sweet with buttery goodness – at least that’s how I make them. And if you don’t know, I ALWAYS make mine with that nice, thick, golden brown, buttery rim. Check out these browned butter pancakes I grew up with.
A pancake in my home is not a pancake without it. Now honestly, I don’t discriminate. If I go to your home and it doesn’t have the golden rim, trust me, I would still enjoy it. Pancakes to me are an excuse to have something sweet considered as a “meal.”
With many of us on a health-kick to the start of a new year, having these multigrain pancakes may leave you feeling less guilty. With a mix of grains (all-purpose flour, whole wheat flour, whole grain cornmeal, and oats), they provide a good source of fiber which is recommended to feeling fuller longer thus, enabling you to consume less during a meal.
Fiber is one nutrient I personally, cannot go a day without. If I do, I suffer the consequence and for purposes of keeping this positive, I’ll leave that imagination up to you LOL. However, if you want to learn more about the benefits of fiber and how it can help you, read this post here.
Despite this meal being carb heavy, it can be balanced with a good source of protein such as Greek yogurt or peanut butter as a topping as opposed to maple syrup. Enjoy yours with the natural sweetness of berries on the side to get your daily fruit intake.
I’ve made these pancakes almost a dozen times, and every time I have, I’ll eat 2 at most to satisfy my appetite/craving. And because this recipe can serve 2 people, share the rest with someone special or store in an airtight container stored in the fridge to eat the next day. Give these a try and let me know your thoughts in the comments below!Print
3 tablespoons salted vegan butter or any butter of choice, separated (I used Earth Balance)
1/2 cup all-purpose flour
3 tablespoons whole grain cornmeal
3 tablespoons whole wheat flour
3 tablespoons old-fashioned rolled oats or quick oats
2 teaspoons granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup buttermilk
1 large egg
1 tablespoon vegetable oil
1 teaspoon pure vanilla extract
maple syrup (optional)
- In a small custard cup, melt 1 1/2 tablespoons butter in the microwave for 10 to 20 seconds. Microwave settings may vary, keep a close eye to not burn the butter. Set aside to cool to room temperature.
- In a large bowl, whisk together flour, cornmeal, wheat flour, oats, sugar, salt and baking powder. Create a well in the center of the flour mixture and pour in melted butter. Add egg, oil and vanilla. Give a gentle whisk just enough to break up the yolk of the egg. Fold batter until there are no visible dry pockets of flour. Note: avoid over mixing as this can toughen the batter. A few lumps may remain from the oats.
- In a large skillet over medium heat, evenly melt 1/2 tablespoon butter to coat the entire bottom of pan. Gently pour about 1/4 to 1/3 cup of batter into center of pan to form a uniform 4-inch circle of batter. Cook for 2 to 3 minutes.
- Once the bubbles on the top of the batter begins to cease, use a wide spatula to carefully raise one side of the pancake to check readiness. If the bottom of the pancake is lightly browned and can visibly see a brown ring formed around the edge of the pancake, decrease heat to medium-low and flip. Cook bottom side for another 2 to 3 minutes. Remove pancake from pan and onto a plate. Repeat steps 3 and 4 until all batter is cooked. Serve warm with syrup of choice. ENJOY!
- Cuisine: American
Keywords: multigrain pancakes