Multigrain Pancakes

The next time you want to make a delicious, nutritious breakfast, try these multigrain pancakes. They’re higher in fiber and protein than a typical pancake and the addition of multigrain cereal gives them a thicker, chewy texture – perfect for soaking up maple syrup. They’re 100% cholesterol-free, so grab a stack and dig in! 

Multigrain Pancakes

Makes 6 – 8 pancakes

  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ¾ cup multigrain cereal (including oats, rye, barley, wheat)
  • ¼ cup wheat germ
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 cups soy milk
  • 1 Tbsp. agave or sugar
  • 2 Tbsp. canola oil

Mix dry ingredients in a mixing bowl. Add wet ingredients and whisk until combined.

Heat a nonstick frying pan or griddle over medium-low heat. Spray with oil or cooking spray and spoon approximately ½ cup of batter into pan. Cook until batter is set and bubbles appear around edges. Gently flip pancake and cook on second side a few minutes more until brown. Remove pancake to a plate and keep warm. Continue making pancakes until batter is used up. Serve with maple syrup, fresh fruit, or any of your favorite toppings.