Great Grains Pancakes Recipes

Steps:

• In a bowl, whisk together the flours, oats, cornmeal, baking powder, baking soda, cinnamon, and salt.
• In another bowl, whisk together the buttermilk, eggs, melted butter, and syrup to blend thoroughly.
• Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined (the batter will be lumpy).
• Lightly butter, oil, or spray a griddle or skillet.
• Preheat over medium heat, or if using an electric griddle, set to 350°.
• If you want to hold the pancakes until serving, preheat your oven to 200°.
• Spoon 1/3 cup batter onto the griddle for each pancake, allowing space for spreading.
• When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
• Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
• Serve with butter and syrup.

Steps:

• In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
• Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Steps:

• In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
• Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.

Steps:

• To make the pancake mix: combine all the pancake mix ingredients in a large bowl; stir to mix; divide mixture into thirds (about 2 cups each); place each portion in a separate plastic food storage bag, seal tightly and store in the freezer for up to 6 months.
• To make the pancakes: In a large mixing bowl, combine the milk, egg substitute, and oil; whisk to mix.
• Add in the 2 cups pancake mix; stir to mix just until moistened (do not overmix); the batter will be somewhat lumpy.
• Heat a griddle or large nonstick skillet over med-high heat until a drop of water bounces off the surface.
• Pour 1/4 cup batter per pancake onto the hot griddle; cook until bubbles form.
• When the bottom of each pancake is golden brown, flip the pancake and cook the other side until browned.
• Repeat with the remaining batter; serve pancakes warm.

Steps:

• Combine flours, farina, sugar, soda, baking powder, salt in a large bowl, stirring with a whisk.
• Combine milk, applesauce,and egg in a medium bowl, stirring until well blended.
• Add milk mixture to flour mixture, stirring until well combined; let stand 5 minutes.
• Heat a nonstick grill or skillet over medium heat;coat pan with cooking spray; Pour about 1/4 cup batter per pancake onto griddle; SPRINKLE with 2 teaspoons raisins and 2 teaspoons nuts.
• Cook 1 minute or until tops are covered with bubbles and edges look cooked; carefully turn over, cook 1 minute or until bottoms are lightly browned; Repeat; Serve with maple syrup.