Multigrain Pancakes

Name: Multigrain Pancakes
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 2 Tbsps cornmeal; 2 Tbsps packed dark brown sugar; 1 large egg, lightly beaten; 59 milliliters all-purpose flour; 59 milliliters plain yogurt; 118 milliliters quick-cooking oats; 0 teaspoons salt; 1 Tbsp unsalted butter, melted and cooled; 1 teaspoon vanilla extract; 237 milliliters whole milk; 177 milliliters whole-wheat flour

Multigrain Pancakes is a vegetarian recipe with 10 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 3g of fat, and a total of 110 calories. It works best as a morn meal, and is done in about 13 minutes. A mixture of baking powder, salt, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 200F. In a bowl, whisk together both flours, oats, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk milk, yogurt, butter, egg and vanilla. Stir milk mixture into flour mixture until just combined.

Ingredients you will need

Baking Soda

Brown Sugar

Cornmeal

Vanilla

Butter

Yogurt

All Purpose Flour

Milk

Oats

Salt

Egg

Equipment you will use

Whisk

Bowl

Oven

Preheat a large skillet or griddle; mist with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Pour batter 1/4 cup at a time, spreading gently. Cook until bubbles form on tops of pancakes and bottoms are light golden, about 2 minutes. Flip pancakes and cook until light golden and cooked through, 1 minute longer. Keep pancakes warm on a plate in oven while cooking remaining flapjacks.

Equipment you will use

Oven