Multi-Grain Pancakes or Waffles

Multi-Grain Pancakes or Waffles Multi-Grain Pancakes or Waffles

Quick look

  • prep 20 min    cook 20 min

Here, everyone’s favorite weekend treats have been entirely re-imagined. This diabetic friendly recipe replaces white flour with whole wheat flour and oats, plus an unexpected dash of sugar-lowering cinnamon. Wheat germ provides healthy fats, extra fiber, and deliciously nutty flavor.


  • 2 cups low-fat buttermilk
  • 1/2 cup old-fashioned rolled oats
  • 2/3 cup whole wheat flour
  • 2/3 cup all-purpose flour
  • 1/4 cup toasted wheat germ
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon canola oil
  • 2 teaspoons vanilla extract
  • 1 cup maple syrup, warmed
  • 1 1/2 cups sliced strawberries or blueberries

    How to make it  40 minutes

  • 1

    Mix the buttermilk and oats in a small bowl. Let stand for 15 minutes.

  • 2

    Whisk the whole wheat flour, all-purpose flour, wheat germ, baking powder, baking soda, salt, and cinnamon in a large bowl.

  • 3

    Whisk the eggs, sugar, oil, and vanilla in a medium bowl. Add the buttermilk mixture. Add this mixture to the flour mixture and mix with a rubber spatula just until flour mixture is moistened.

  • 4

    To cook the pancakes: Coat a large nonstick skillet with cooking spray. Heat over medium heat. Spoon about 1/4 cup batter for each pancake into the skillet and cook until bottoms are golden and small bubbles start to form on top, about 3 minutes. Flip the pancakes and cook until browned and cooked through, 1 to 2 minutes. (Adjust the heat as necessary for even browning.) Keep the pancakes warm in a 200°F (90°C) oven while you finish cooking the remaining batter.

  • 5

    To cook the waffles: Coat a waffle iron with cooking spray. Heat the iron. Spoon in enough of the batter to cover three-quarters of the surface, close the iron, and cook until the waffles are crisp and golden brown, 4 to 5 minutes. Keep the waffles warm in a 200°F (90°C) oven while you finish cooking the remaining batter.

  • 6

    Top with maple syrup and strawberries (or blueberries). One serving is 2 pancakes or waffles. Wrap any leftover pancakes or waffles individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.

Nutritional Information(per serving)

  • Calories: 292
  • Fat: 3g
  • Saturated Fat: 1g
  • Cholesterol: 56g
  • Sodium: 331mg
  • Carbs: 60g
  • Protein: 8g
  • Fiber: 3g

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