Best 3 Four Grain Pancakes Recipes
Indulge in a delightful culinary journey with our versatile Four-Grain Pancakes recipe, a symphony of flavors that cater to various dietary preferences. This wholesome dish is crafted with a unique blend of four grains: hearty oats, protein-rich quinoa, nutrient-dense amaranth, and fiber-packed buckwheat. These pancakes offer a delectable balance of texture and taste, making them a perfect choice for breakfast, brunch, or a satisfying snack.
In this article, we present two variations of our Four-Grain Pancakes recipe to tantalize your taste buds. The first recipe caters to those seeking a classic pancake experience, featuring a combination of almond milk and eggs for a fluffy and golden-brown stack. For a vegan alternative, our second recipe swaps out the dairy and eggs for a flax egg and oat milk, resulting in a tender and flavorful treat that's equally satisfying. Both versions are bursting with wholesome ingredients and can be customized to suit your dietary needs and preferences.
FOUR GRAIN PANCAKES OR WAFFLES
I don't know where this recipe came from, but I am so glad I found it in my "to try" pile. I made them as pancakes for breakfast today. They have a nice texture, not heavy at all (which I was worried about). They make a nice change from traditional pancakes. I did tinker with the recipe a bit, so I put those changes in as an option.
Provided by Sweet PQ
Categories Breakfast
Time 10m
Yield 16 4, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients.
- Stir in wet ingredients, mixing well.
- Cook either as pancakes or waffles.
FOUR-GRAIN PANCAKES
I've worked with probably 20 pancake recipes and this is the best pancake I've ever made, whole grain or otherwise. It's light and tender, even when cold, and has a little heft and body from the oatmeal and cornmeal plus a bewitching fragrance from the nutmeg. The original is from the 1997 edition of Joy of Cooking, where it's called Four-Grain Flapjacks (just to confuse Brits). I usually halve the recipe, which works well.
Provided by fluffernutter
Categories Breakfast
Time 16m
Yield 18 pancakes
Number Of Ingredients 14
Steps:
- Combine the dry ingredients (first 10 ingredients) in one bowl and the wet ingredients (last 4 ingredients) in another; pour the wet ingredients over the dry ingredients and mix until just combined.
- Spoon 1/4 batter per pancake onto a greased, preheated griddle or skillet and cook until bubbles cover the surface and most have popped; turn and cook until lightly browned.
- Serve with jam, honey, syrup and/or cottage cheese (if you like).
Nutrition Facts : Calories 124, Fat 4.6, SaturatedFat 2.5, Cholesterol 41.1, Sodium 251.8, Carbohydrate 17.9, Fiber 1.2, Sugar 5.4, Protein 3.6
FOUR-GRAIN PANCAKES
Number Of Ingredients 11
Steps:
- 1. In large bowl, combine all ingredients stir until large lumps disappear. (Batter will be thick. For thinner pancakes, thin batter with a small amount of water.)2. Heat griddle or large skillet over medium-high heat (375°F.) until hot. Lightly grease griddle with oil. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 2 1/2 to 3 minutes or until edges look cooked and bubbles begin to break on surface. Turn pancakes cook 2 to 2 1/2 minutes or until golden brown. If desired, serve with additional syrup.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 480 * Calories from Fat: 180 * % Daily Value: Total Fat: 20 g 31% * Saturated Fat: 5 g 25% * Cholesterol: 110 mg 37% * Sodium: 1190 mg 50% * Total Carbohydrate: 61 g 20% * Dietary Fiber: 5 g 20% * Sugars: 12 g * Protein: 14 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 30% * Iron: 15% * Dietary Exchanges: 4 Starch, 1/2 Medium-Fat Meat, 3 Fat or 4 Carbohydrate, 1/2 Medium-Fat Meat, 3 FatSee Cook's Note: Pancake TipsVariationFour-Grain Waffles: Heat waffle iron. Spread batter evenly in hot waffle iron. Bake 2 to 3 minutes or until steaming stops and waffle is golden brown. Repeat with remaining batter. If desired, serve with additional syrup. Yield: 8 (5-inch) waffles: 4 servings
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use a variety of grains. This will give your pancakes a more complex flavor and texture. Some good options include whole wheat flour, oat flour, cornmeal, and buckwheat flour.
- Don't overmix the batter. Overmixing will make your pancakes tough. Mix just until the ingredients are combined.
- Let the batter rest for a few minutes before cooking. This will allow the grains to absorb the liquid and make the pancakes more tender.
- Cook the pancakes over medium heat. This will prevent them from burning.
- Serve the pancakes with your favorite toppings. Some popular options include butter, syrup, fruit, and whipped cream.
Conclusion:
Four-grain pancakes are a delicious and healthy breakfast option. They are easy to make and can be customized to your liking. With a variety of toppings to choose from, you can enjoy four-grain pancakes any day of the week.
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