Name: Multigrain Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 persons
Cuisine: Caribbean
Ingredients: 1 1/2 cups Whole Wheat Flour; 1/2 cup Spiced Granola Mix any of your favorite mixes can be used; 1/2 teaspoon Baking Soda; 1/2 teaspoon Baking Powder; 3/4 cup Unsweetened Non-Dairy Milk coconut milk was used in this recipe; 1 large Egg; 2 tablespoons Vegetable Oil; Non-Stick Cooking Spray; 1 cup Fresh Mixed Berries

Side view of two stacks of pancakes with berries on top

Overview of two stacks of pancakes garnished with berries

Side view of two plates of pancakes on a wooden table with berries

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As Seen On

A batch of warm pancakes topped with sweet maple syrup on a Sunday morning can be the ultimate breakfast comfort food. This recipe swaps out the usually refined flour for whole wheat flour and crunchy spiced granola with coconut and dried fruit, which takes these Multigrain Pancakes to a different level. These Multigrain pancakes are also better for your health and digestion. The ingredients are whisked together with your favorite non-dairy milk, egg, vegetable oil, baking powder, and baking soda, making them dairy free. These pancakes are garnished with simple fresh berries, although there is an endless amount of pancake toppings that can be used, such as these versions using banana, blueberry, or stuffed with warm Nutella.

How many carbs are in multigrain pancakes?

There are 15 grams of net carbs per Multigrain pancake for this recipe.

How many calories are in one multigrain pancake?

There are 130 calories in one Multigrain pancake.

Are multigrain pancakes good for diabetics?

This recipe doesn't contain any added sugar making them great for people with diabetes.

Are whole wheat pancakes better than regular?

Whole wheat flour is better than all-purpose flour because whole grains contain more fiber and nutrients. In addition, it takes the body more time to digest whole grains, making you feel full for longer.

Equipment Needed

Chef's Knife

Cutting Board

Glass Measuring Cups

Kitchen Towel

Large Nonstick Pan

Medium Mixing Bowl

Small Mixing Bowl

Stainless Steel Measuring Cups

Stainless Steel Measuring Spoons

Whisk

Author: Jennifer Dodd

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Serves

12 persons

Ingredients

1 1/2 cups Whole Wheat Flour
1/2 cup Spiced Granola Mix, any of your favorite mixes can be used
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
3/4 cup Unsweetened Non-Dairy Milk, coconut milk was used in this recipe
1 large Egg
2 tablespoons Vegetable Oil
Non-Stick Cooking Spray
1 cup Fresh Mixed Berries

Instructions

Whisk together the whole wheat flour, spiced granola, baking soda and baking powder in a mixing bowl.

Overview of dry pancake ingredients being mixed in a bowl

Mix the non-dairy milk, egg, and vegetable oil using a separate bowl.

A bowl of wet ingredients being whisked in a bowl

Mix the wet ingredients with the dry without over-mixing just enough to incorporate the elements. Let the batter sit for a few minutes while placing a large pan to medium heat on the stovetop.

Wet and dry pancake ingredients being mixed in a bowl

Coat the pan with non-stick cooking spray and pour 1/4 cup of batter for each pancake into the pan. Depending on the pan size, you'll be able to cook 2-3 at a time to avoid the pancake batter from running and sticking together.

3 Pancakes being cooked in a pan sprayed with cooking oil

Cook for 1-2 minutes until bubbles begin to form on the surface before flipping and cooking the other side for 1-2 minutes until golden brown.

Place the pancake on a plate covered with a clean kitchen towel to keep warm while the rest of the pancakes are cooking. Additionally, they can be kept warm on a tray in the oven set to 200 degrees Fahrenheit.