Multigrain pancakes can be dense and heavy, but these aren’t: The yogurt keeps them light and moist without adding a lot of fat.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | about 12 pancakes |
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 cup quick-cooking oats
- 1/4 cup cornmeal
- 3 tablespoons packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/2 cup plain low-fat yogurt
- 3/4 cup nonfat milk
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon freshly grated nutmeg
- 3 tablespoons nut oil (such as almond or roasted peanut) or vegetable oil
- Unsalted butter, for brushing
- Butter and maple syrup, for serving
Instructions
- Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl. Whisk the egg in a medium bowl. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture into the flour mixture until just combined (it’s OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 134 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 20 mg |
| Sodium | 129 mg |
Reviews
Yum!! They had a good lemon flavor. I used 1/8 teaspoon of nutmeg instead of 1/4. Very good pancakes though.
These were absolutely wonderful. Light and flavorful with good texture. I added chopped roasted walnuts for an added hit of texture and health benefit. Sprinkled cinnamon in the batter instead of nutmeg. This will be our go to recipe for a healthier option for pancakes.
These were delicious! They were light and moist and didn’t taste as healthy as they are.
I did change the plain yogurt for honey peach Greek yogurt, and the milk for almond milk, but I think those are minor changes.
Also, I only ended up with 8 pancakes, not 12, despite using the recommended 1/4 cup measure.