The best delicious Multi Grain Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Multi Grain Pancakes recipe today!
Hello my friends, this Multi Grain Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Multi Grain Pancakes is amazingly delicious, and addictive, everyone will be asking for more Multi Grain Pancakes.
What Makes This Multi Grain Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Multi Grain Pancakes.
Ready to make this Multi Grain Pancakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
DRY INGREDIENTS
2/3 c Whole-wheat flour;
-preferably stone-ground
1/3 c All-purpose flour
1/4 c Oat or other flour; (corn
-meal, barley, buckwheat,
-millet)
2 tb Wheat germ
2 ts Sugar; (optional)
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt; (optional)
WET INGREDIENTS
1 c Buttermilk; (or Yogurt)
1 1/4 c Or more skim milk
1 Egg white; (optional)
1 Whole egg; (optional)
1 tb Vegetable oil
1/4 ts Vanilla extract; (optional)
1. Mix together all the dry ingredients in a medium bowl.
2. In a second bowl, combine the wet ingredients, whipping them enough to
beat the egg white and whole egg lightly. Add these to the dry ingredients,
stirring just to combine them. The batter can stand for 10 minutes out of
the refrigerator or for an hour or more refrigerated.
If you do not have oat flour or an alternative, add another 1/4 Cup of
whole-wheat flour to the dry ingredients.
Note: I just use an 8 oz. Dannon Vanilla Yogurt cup and leave out the sugar
and vanilla. I usually add a little more milk, the batter according to
directions is very thick.
Yields
1 Servings
Leave a Reply