Multigrain Pancakes

A fiber-rich take on a weekend classic
Photography By D. Lucas Landis | March 04, 2016


Place the buckwheat, flours, salt, brown sugar and baking powder in a medium bowl. Mix well.

In a separate bowl, place the granola (without dried fruit), eggs, milk and oil. Whisk together and allow to sit for 10 minutes.

Gently fold the dry ingredients into the wet ingredients until just mixed. The batter will still be lumpy.

Heat the oil over medium heat until a bit of batter dropped in the pan sizzles. Place about ¼ cup pancake mix in the pan (making about 3 pancakes at once). Allow them to cook until small bubbles appear on top. Gently flip the pancakes over and cook for 1–2 more minutes, until firm. Serve warm with maple syrup.

Makes 10–11 pancakes | Serves 4

Use the pumpkin seed granola recipe from our Spring 2016 issue (minus the dried fruit) to add to these hearty pancakes.

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  • 1 cup buckwheat
  • 1 cup whole-wheat flour
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon brown sugar
  • 1 tablespoon baking powder
  • 1 cup granola
  • 2 eggs
  • 2¼ cups whole milk
  • ½ cup oil (grapeseed), plus more for frying
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