Multigrain Pancakes

Stir in the egg until combined. Add the flours, baking powder, and salt. Stir in just until combined.

Heat the griddle or pan until water droplets flicked on the pan sizzle. Cook the pancakes until bubbles form and pop and the edges look dry and set.

Flip the pancakes and cook until the other side is done.

Tips

• Hot Cereal: I use Bob’s 7 grain hot cereal in this recipe. If you have leftover hot cereal, you can use it to make my popular multigrain bread recipe.
• Granola: I use a granola cluster cereal like Natural Valley oats and honey protein granola in these pancakes. Feel free to use a granola with nuts and fruit if you prefer. However, I’m not sure how well a granola with chocolate will work in this recipe.
• Milk: Any milk from skim to whole milk will work. You can also use non-dairy milk, like almond milk, if you prefer.
• Mixing: I recommend mixing the pancakes by hand. This is a really easy recipe to mix by hand, and it helps to keep the pancakes lighter and fluffier.

How To Freeze

To freeze the pancakes, cook and let the pancakes cool to room temperature.

I place the cooked pancakes on a wire cooling rack while they cool down. Once the pancakes reach room temperature place them in a single layer in a resealable, freezer-safe container.

If you have more than one layer of pancakes, place a sheet of waxed paper in between the layers to help the pancakes avoid sticking. I heat the frozen pancakes in either the microwave or the toaster oven.

Toppings

These pancakes can be served with butter, maple syrup, honey, or buttermilk syrup. Fruit, preserves, and fruit syrups also go well with multigrain pancakes.