Multigrain Pancakes
You can omit the soy or rice milk in this recipe and increase the orange and apple juices, if you'd like.
INGREDIENTS | SERVES 6
- 1 cup whole-wheat flour
- ½ cup all-purpose flour
- ¼ cup rye flour
- ¼ cup cornmeal
- 1 teaspoon baking powder
- ¼ cup brown sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 1 ripe banana
- ½ cup soy or rice milk
- ½ cup orange juice
- ½ cup apple juice
In large bowl, combine flours, cornmeal, baking powder, brown sugar, salt, and cinnamon and mix well with wire whisk.
In blender or food processor, combine vanilla, banana, and soy or rice milk; blend until smooth. Add orange and apple juices; blend until smooth again.
Add all at once to dry ingredients; mix with wire whisk until blended. Let batter stand for 15 minutes.
Heat large nonstick skillet over medium heat. Brush oil over surface. Pour batter onto skillet ¼ cup at a time. Cook until edges appear dry and bubbles form and just start to break on the surface. Gently turn pancakes and cook on second side until done.
Calories: 226.55
Fat: 1.17 grams
Saturated Fat: 0.18 grams
Carbohydrates: 49.95 grams
Sodium: 241.11 mg
