
By Elena Johnson These pancakes are higher in fiber and protein than a typical pancake made with white flour or a mix. The addition of multigrain cereal also gives them a thicker, chewy texture, perfect for soaking up maple syrup. As always, this recipe is 100% cholesterol-free because it is totally plant-based. If you enjoy my recipes, then you might also enjoy US VegWeek! Kicking off on Meatless Monday, you can join thousands of people by pledging to choose vegetarian foods for at least seven days from April 21 – 27. Visit USVegWeek.com for details. There are 52 weeks in a year — why not make at least one of them meat-free? Multigrain Pancakes Multigrain Pancakes Makes 6 – 8 pancakes ½ cup all-purpose flour ½ cup whole wheat flour ¾ cup multigrain cereal (including oats, rye, barley, wheat) ¼ cup wheat germ 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt 2 cups soy milk 1 Tbsp. agave 2 Tbsp. canola oil Mix dry ingredients in a mixing bowl. Add wet ingredients and whisk until combined. Heat a nonstick frying pan or griddle over medium-low heat. Spray with oil or cooking spray and spoon approximately ½ cup of batter into pan. Cook until batter is set and bubbles appear around edges. Gently flip pancake and cook on second side a few minutes more until brown. Remove pancake to a plate and keep warm. Continue making pancakes until all batter is used. Serve with maple syrup or other Read More …








