Recipes > Multigrain Pancakes w/ Fresh Berries

Multigrain Pancakes W/ Fresh Berries

Details

This is a simple and delicious no oil pancake, a perfect and light way to kick off the day. Finish this recipe loaded with fresh berries.
  • Serves: makes 12 cakes
  • Active Time: 15 mins
  • Total Time: 35 mins
  • Views: 13,297
  • Success Rating: 50% (?)
    0% - I fed it to the dog
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Steps

Step 1: Making the Pancakes

Making the Pancakes
  • 1½ cups whole wheat pastry flour
  • ¼ cup cornmeal or other whole-grain flour
  • ¼ cup rolled oats
  • 1 tbsp aluminum-free baking powder
  • ½ tsp sea salt
  • ¼ tsp ground cinnamon
  • 1/8 tsp freshly grated nutmeg
  • 1 ¾ cups non-dairy milk, unsweetened
  • ½ cup unsweetened applesauce
  • 2 tbsp pure maple syrup, plus more for serving, if desired
  • 1 cup fresh blueberries, raspberries, or sliced strawberries, for serving
  • apple butter, for serving (optional)

Method

Preheat the oven to 200°F.

In a large bowl, whisk together the flour, cornmeal, oats, baking powder, salt, cinnamon, and nutmeg until well combined. Make a well in the center of the flour mixture and add the non-dairy milk, applesauce, and maple syrup. Gently fold the ingredients together just until incorporated. Do not overmix; the batter should be lumpy.

Heat a griddle or large nonstick pan over medium heat until a few droplets of water dropped in the pan jump and sizzle.

Spoon 1/3 cup batter for each pancake onto the pan until no more will fit. Cook 3 to 4 minutes until the edges look dry and the bottoms are crisp and lightly browned. Using a spatula, turn the pancakes over and cook for 2 to 3 minutes more. Transfer the pancakes to a heatproof platter and place in the oven to keep warm. Repeat with the remaining batter.

Serve the pancakes topped with fruit and a little maple syrup or apple butter.

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