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 toppings.
About the Author
Elena Johnson
Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing them with friends, relatives, and those interested in vegetarian cooking. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email ejohnson@cok.net. Follow Elena on Twitter: @ElenaEJohnson.