25 minutes
Take pleasure in a wholesome morning meal with our Hearty Multigrain Morning Pancakes. Combining the richness of various whole grains, these pancakes bring you a heartier texture and a boost of nutrients, making them a superior choice over traditional pancakes. Ideal for a filling breakfast that provides sustained energy throughout your day!
cups
cups
Buckwheat Flour
cups
teaspoons
teaspoons
cups
each
tablespoons
Unsalted Butter, Melted
tablespoons
teaspoons
1. Mixing the Dry Ingredients
In a large mixing bowl, whisk together the whole wheat flour, oat flour, buckwheat flour, baking powder, and salt until well combined.
2. Combining the Wet Ingredients
In a separate bowl, beat the eggs and then mix in the milk, melted butter, honey, and vanilla extract until the mixture is smooth.
3. Creating the Batter
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix to keep the pancakes light and fluffy.
4. Cooking the Pancakes
Heat a non-stick skillet or griddle over medium heat. Scoop 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
Fold in fresh or frozen blueberries and add lemon zest to the batter for a fruity twist.
Mash ripe bananas and incorporate them into the batter along with chopped walnuts for added texture.
If your original recipe uses a mix of whole wheat, oat, and buckwheat flours, consider swapping one of them for spelt flour, rye flour, or even almond meal for a different taste and nutritional profile.
Mix in dark chocolate chips for a sweet and indulgent breakfast treat.
Grate an apple and mix it with cinnamon and a touch of nutmeg before adding it to the batter.
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