Multi-Grain Bed-and-Breakfast Pancakes

Recipe

Breakfast
Multi-Grain Bed-and-Breakfast Pancakes

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User Rating

4 out of 5 stars
Rate it:
3 ratings

Recipe Data

9
Servings
5min
Prep
40min
Total

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    Description

    These golden delicious homemade pancakes are topped with fresh berries. Perfect for summer.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 9
    QuantityIngredientAdd
    ½ c.Hy-Vee all-purpose flour
    ¼ c.Hy-Vee whole wheat flour
    ¼ c.Hy-Vee quick oatmeal
    3 tbsp.cornmeal
    2 tbsp.wheat germ
    2 tsp.Hy-Vee baking powder
    ¼ tsp.Hy-Vee salt
    2 tsp.Hy-Vee granulated sugar
    1 c.Hy-Vee skim milk
    2 tbsp.Hy-Vee canola oil
    1large omega-3 egg, beaten
    ½ c.fresh blueberries
    ½ c.fresh raspberries

    Things To Grab

    • Medium bowl
    • Whisk
    • Griddle or skillet

    Directions

    1. Combine flours, oatmeal, cornmeal, wheat germ, baking powder, salt and sugar. Stir in milk, oil and egg; mixing well.
    2. Pour 1/4 cup batter for each pancake onto 400-degree griddle. Cook about 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surface and edges are slightly dry. Top pancakes with blueberries and raspberries.

    Nutrition facts

    Servings

    120 Calories per serving
    1 pancake

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 25mg
    • Sodium: 210mg
    • Total Carbohydrates: 18g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 4%
    0%
    Iron 6%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Healthy Living Recipes Cookbook.