Best Jane Brodys Hearty Pancake Mix Recipes

HEARTY MULTIGRAIN PANCAKES

Hearty Multigrain Pancakes image

Oats and whole wheat flour make these tasty pancakes extra hearty. Try them with applesauce spooned on top! -Jeri Tirmenstein, Apache Junction, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 4 pancakes.

Number Of Ingredients 10

Ingredients

1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup quick-cooking oats
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 1 tablespoon fat-free milk
2 tablespoons egg substitute
2 teaspoons canola oil
Optional: Fresh berries, maple syrup and butter

Steps:

In a large bowl, combine the first 6 ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. If desired, serve with optional toppings.

Nutrition Facts : Calories 243 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 559mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

MULTIGRAIN PANCAKES

Multigrain Pancakes image

Multigrain pancakes can be dense and heavy, but these aren't: The yogurt keeps them light and moist without adding a lot of fat.

Provided by Food Network Kitchen

Time 30m

Yield about 12 pancakes

Number Of Ingredients 15

Ingredients

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup quick-cooking oats
1/4 cup cornmeal
3 tablespoons packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg
1/2 cup plain low-fat yogurt
3/4 cup nonfat milk
1/2 teaspoon finely grated lemon zest
1/4 teaspoon freshly grated nutmeg
3 tablespoons nut oil (such as almond or roasted peanut) or vegetable oil
Unsalted butter, for brushing
Butter and maple syrup, for serving

Steps:

Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl. Whisk the egg in a medium bowl. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.