Multi-Grain Pancakes or Waffles

[quicklook-recipe prep_time=”20 min” cook_time=”20 min” serves=”” details=”” ] Here, everyone’s favorite weekend treats have been entirely re-imagined. This diabetic friendly

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

[quicklook-recipe prep_time=”20 min” cook_time=”20 min” serves=”” details=”” ]

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-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”40 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Mix the buttermilk and oats in a small bowl. Let stand for 15 minutes.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Whisk the whole wheat flour, all-purpose flour, wheat germ, baking powder, baking soda, salt, and cinnamon in a large bowl.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”6″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

[nutrition-info calories=”292″ calories_fat=”” fat=”3g” sat_fat=”1g” choles=”56g” sodium=”331mg” carbs=”60g” sugars=”” protein=”8g” fiber=”3g”]

    [/nutrition-info]

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    Originally Published in Reader's Digest