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Multigrain Pancakes

Photo: Ryan Benyi; Styling: A.J. Battifarano
Prep time 10 mins
Cook time 3 mins
Yield About 12 pancakes (serving size: 3 pancakes)

Ingredients

  • 3/4 cup whole-wheat flour
  • 1/4 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 2 tablespoons cornmeal
  • 2 tablespoons packed dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1/4 cup plain yogurt
  • 1 tablespoon unsalted butter, melted and cooled
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 279
  • fat 8 g
  • satfat 4 g
  • protein 10 g
  • carbohydrate 43 g
  • fiber 4 g
  • cholesterol 69 mg
  • sodium 448 mg

How to Make It

  1. Preheat oven to 200ºF. 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.

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