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Multi-grain Pancakes

Multi-grain Pancakes prepared dish

These multi-grain pancakes are fluffy and nutritious, made with a blend of whole wheat, oats, and almond flour. Perfect for a hearty breakfast, they can be topped with fresh fruits or maple syrup.

This recipe is american style, breakfast, scaled for 4 servings, with 10 min prep and 15 min cook.

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves: 4

Quick cooking notes

  • Core ingredients include baking powder, milk, honey, whole wheat flour.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2.03 tbsp baking powder
  • 1 cups milk
  • 2.03 tbsp honey
  • 1 cups whole wheat flour
  • 7.98 tbsp almond flour
  • 2.03 tbsp butter (melted)
  • 7.98 tbsp rolled oats
  • 1 large egg
  • 0.41 tsp salt

Instructions

  1. In a large bowl, combine the whole wheat flour, rolled oats, almond flour, baking powder, and salt.
  2. In another bowl, whisk together the milk, egg, honey, and melted butter until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
  4. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
  5. Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
  6. Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
  7. Serve warm with your favorite toppings.

Nutrition (per serving)

  • Calories: 200
  • Protein: 6 g
  • Fat: 8 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Sugar: 3 g
  • Sodium: 200 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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