Multi-Grain Pancakes or Waffles

Multi-Grain Pancakes or Waffles

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.

Ingredients

• 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.