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Did You Know You Can Make Pancakes From Multiple Grains?

Pancakes are delicious but making them from multiple grains will not only make for a delicious recipe but increase the nutritious contents. This recipe is easy to make, filling and really soft and fluffy.

Here are the simple steps:



  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup cornmeal
  • 3 tbsp packed light brown sugar
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 large egg
  • 1/2 cup plain low-fat yoghurt
  • 3/4 cup nonfat milk
  • 1/2 tsp finely grated lemon zest
  • 1/4 tsp freshly grated nutmeg
  • 3 tbsp vegetable oil

Multi-grain Pancakes. Photo Sarah Bake


  1. In a large bowl, add the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt and whisk. This makes the dry mixture.
  2. In a medium bowl, whisk the egg. Add the yoghurt, milk, lemon zest, nutmeg and oil and whisk until combined. This makes the wet mixture.
  3. Stir the wet mixture into the dry mixture until just combined and makes a batter. It is alright if there are a few lumps.
  4. Heat a pan or large nonstick skillet over medium-low heat; lightly brush with butter [vegetable oil can be used as a substitute].
  5. Scoop batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned about 2-3 minutes. Reduce heat to low heat if the pancakes are browning too quickly.
  6. Flip the pancake and continue cooking until golden on the other side, about one more minute. Transfer to a plate.
  7. Repeat with the remaining batter, brushing the pan with more butter as necessary.
  8. Serve with butter and syrup.
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Multi Grain Pancakes
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