Multigrain Pancakes

  • Yield 4 servings

Give traditional pancakes a multi-grain treatment with this simple recipe.

Jessica Merchant


1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup quick-cooking oats
2 tablespoons yellow cornmeal
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2 % milk
1/4 cup plain fat-free yogurt
1 tablespoon vegetable oil
1 large egg


  1. Combine first 7 ingredients; stir well. Combine remaining ingredients, stir well.  Add to flour mixture, stirring until smooth.  Spoon about 1/4 cup batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked.  Serve with maple syrup and low fat granola if desired.



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