Multigrain Pancakes with Maple-Citrus Topping

Fluffy multigrain pancakes crafted from oats, whole wheat, and millet flours, finished with a zesty maple-citrus topping and creamy crème fraîche for a hearty, wholesome breakfast.

Recipe Information

Total Time:

Yield:

6 servings (2 pancakes each)

Ingredients

½ cup old-fashioned rolled oats

⅔ cup all-purpose flour

⅔ cup whole wheat flour

½ cup millet flour

2 tablespoon coconut sugar

4 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 large eggs, lightly beaten

2½ cups buttermilk

¹⁄₃ cup canola oil

1 recipe Maple-Citrus Pancake Topping

Crème fraîche, for garnish

Directions

Using a blender, grind oats into a fine powder. Transfer to a large bowl. Whisk in all-purpose, whole wheat and millet flours; coconut sugar; baking powder; baking soda and salt. Make a well in center of the flour mixture.
In a small bowl combine eggs, buttermilk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy).
For each pancake, pour about ⅓ cup batter onto a hot, lightly greased griddle. Cook over medium heat for 1 to 2 minutes or until top surfaces are bubbly and edges are dry. Turn pancakes and cook 1 to 2 minutes more or until golden. Serve warm with Maple-Citrus Pancake Topping and garnish with crème fraîche, if desired.

Multigrain Pancakes With Maple-Citrus Topping

Recipe Information

Ingredients

Directions

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Multigrain Pancakes With Maple-Citrus Topping

Recipe Information

Ingredients

Directions

More Recipes

Related Categories