Jillian's Multigrain Pancakes (modified)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:Silk Pure Almond Milk - Unsweetened Vanilla Almond Milk, 1 cup Yogurt Plain Greek Yogurt, non-fat, .5 cup Quaker Oats Old-Fashioned Rolled Oats, 0.5 cup *Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour, 1.5 cup Baking Powder, .5 tsp Baking Soda, .5 tspCinnamon, ground, 1 tsp Salt, .25 tsp Egg, fresh, whole, raw, 2 large Agave | Wholesome Sweeteners | Organic Blue Agave, 2 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil, 1.33 tbsp Vanilla Extract, 1 tsp
1. In a medium bowl, whisk together the almond milk and yogurt. Grind the oats in a food processor/blender until finely ground and then mix well. Let stand for 10 minutes.
2. Meanwhile, in a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
3. Crack the eggs into a small bowl and lightly whisk them. Add the agave syrup, oil, and vanilla and whisk to combine. Pour this mixture into the oats mixture.
4. Pour the egg mixture into the flour mixture and use a wooden spoon or rubber spatula to stir together just enough to combine. Be careful not to overmix; some lumps are fine.
5. Place a cast-iron griddle or large skillet over medium heat and melt about 1 teaspoon of oil.
6. Spoon a heaping teaspoon of batter onto the griddle for each pancake. Cook for 1/5-2 minutes, until tiny bubbles appear on the surface of the pancake and a few of them burst. Flip the pancakes and cook until browned, 1.5-2 minutes. Keep them warm.
7. Repeat until all of the batter is cooked, using another teaspoon of oil to regrease the griddle if necessary.
8. Place 3 pancakes on each of six plates. Top with desired toppings
Serving Size: 3 small pancakes
Number of Servings: 6
Recipe submitted by SparkPeople user OMAHMEDOMAR.
2. Meanwhile, in a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
3. Crack the eggs into a small bowl and lightly whisk them. Add the agave syrup, oil, and vanilla and whisk to combine. Pour this mixture into the oats mixture.
4. Pour the egg mixture into the flour mixture and use a wooden spoon or rubber spatula to stir together just enough to combine. Be careful not to overmix; some lumps are fine.
5. Place a cast-iron griddle or large skillet over medium heat and melt about 1 teaspoon of oil.
6. Spoon a heaping teaspoon of batter onto the griddle for each pancake. Cook for 1/5-2 minutes, until tiny bubbles appear on the surface of the pancake and a few of them burst. Flip the pancakes and cook until browned, 1.5-2 minutes. Keep them warm.
7. Repeat until all of the batter is cooked, using another teaspoon of oil to regrease the griddle if necessary.
8. Place 3 pancakes on each of six plates. Top with desired toppings
Serving Size: 3 small pancakes
Number of Servings: 6
Recipe submitted by SparkPeople user OMAHMEDOMAR.
Nutritional Info Amount Per Serving
- Calories: 227.7
- Total Fat: 6.1 g
- Cholesterol: 62.0 mg
- Sodium: 301.7 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 5.0 g
- Protein: 8.0 g
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