Best-Ever Whole-Grain Pancakes Best-Ever Whole-Grain Pancakes

Best - Ever Whole - Grain Pancakes 150 Image by: Best - Ever Whole - Grain Pancakes 150 Author: Canadian Living

Multigrain flour, rolled oats and wheat germ give these quite chewy pancakes a wholesome flavour. Multigrain flour is a combination of all-purpose and whole wheat flours, cracked wheat and rye and whole flaxseeds. For a less chewy version, substitute whole wheat flour for the multigrain.

  • Portion size 15 servings
  • Credits : Canadian Living Magazine: March 2005



In bowl, combine 1 cup (50 mL) of the buttermilk with rolled oats; let stand for 10 minutes.

In large bowl, whisk together flour, wheat germ, sugar, baking powder, baking soda and salt. In small bowl, whisk together remaining buttermilk, egg and 2 tbsp (25 mL) of the oil. Add to dry ingredients along with rolled oats mixture; stir just until combined.

Lightly brush large nonstick skillet with some of the remaining oil; heat over medium heat. Pour in batter by 1/4 cupfuls (50 mL) for each pancake, spreading with spatula to 4-inch (10 cm) diameter; cook until underside is golden and bubbles break on top and don't fill in, about 2-1/2 minutes.

Turn pancakes and cook until underside is golden, 1 to 2 minutes. (Make-ahead: Let cool. Stack pancakes, separated by waxed paper, and freeze in resealable freezer bag for up to 2 weeks. Reheat in toaster.)

Nutritional facts <b>Per pancake:</b> about

  • Protein 3 g
  • Calories 92.0
  • Total fat 4 g
  • Cholesterol 14 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g


  • Iron 44.0
  • Folate 25.0
  • Calcium 9.0
  • Vitamin A 1.0
Share X

Best-Ever Whole-Grain Pancakes