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Multigrain Pancakes
These multigrain pancakes are so light and fluffy that you'd never guess that they're healthy!
Course
Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
20
minutes
minutes
Servings
12
pancakes
Calories
144
kcal
Author
Kate @ I Heart Eating
Equipment
Griddle
Spatula
Ingredients
1
cup
water
2
tablespoons
butter
1/3
cup
multigrain hot cereal
1
1
cup
granola
2
1 ½
cups
milk3
1
large egg
1
cup
all-purpose flour
1/2
cup
whole wheat flour
2
teaspoons
baking powder
1/4
teaspoon
salt
Instructions
Add water and butter to a large saucepan and bring to a boil.
Remove from heat.
Stir in the multigrain cereal.
Let it sit for 10 minutes.
Stir in the granola.
Stir in the milk until combined.
Add the egg and stir to combine.
Stir in the flours, baking powder, and salt just until combined.
Heat your griddle or pan until hot.
4
Grease the griddle or pan.
Drop 1/4 cup of batter onto the griddle or pan for each pancake.
Cook until the bubbles the form and begin to pop. The edges of the pancakes should look dry.
Flip and continue to cook until the other side is done.
Notes
I use Bob's Red Mill 7 grain hot cereal.
I use a plain granola cluster cereal.
Anything from skim to whole milk will work. Non-dairy milk will also work.
To test the pan, sprinkle a couple drops of water on it. The water should sizzle and evaporate.
Nutrition
Serving:
1
pancake
|
Calories:
144
kcal
|
Carbohydrates:
22
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
19
mg
|
Sodium:
89
mg
|
Potassium:
197
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
141
IU
|
Calcium:
81
mg
|
Iron:
1
mg