Multi-Grain Pancakes


These buttermilk-like multi-grain pancakes make a fun breakfast.  They can be dressed up or eaten without much fuss.  We like to spread them with nut butter and then add a nice fruit sauce.  Another treat is a little peanut butter and some sliced banana and blueberries topped with maple syrup.  I don’t include  sweeteners in my pancakes or waffles as we always eat them with something sweet on top and don’t need the added sugar; you can easily add some if you wish.  

When cooking without eggs you are relying on the baking powder for all the raising, so make sure it is nice and fresh because it loses its power as it ages or sits uncovered around moisture..




Multi-Grain Pancakes

Servings – 10-12 ((5-inch)
Prep Time – 10 minutes
Cook Time – 20 minutes



1 2/3 cups almond or soy milk

2 tbsp lite olive oilfor fat-free use 1/4 cup applesauce

1 tbsp flax meal –I prefer finely ground golden

1 tsp vanilla


Dry Ingredients:

1 cup white whole-wheat flour –for best result read note on how to measure corrrectly.*

1/2 cup barley flour*

1/2 cup oat flour*

1 tbsp baking powder

1/2 teas salt


Additional Ingredient:

cooking oil or spray –See Note below

  1. Combine all the wet ingredients and set aside.
  2. Turn on non-stick griddle or pan to medium, medium-low.
  3. Combine all the dry ingredients.
  4. Check griddle by sprinkling a few water droplets from your fingers. If they dance on the surface, it is ready.
  5. Gently mix the wet and dry ingredients together–do not over mix.
  6. Pour 1/2 teaspoon of oil on your griddle and spread over the entire surface with a folded up paper towel. That is all you should need as these are pancakes not fritters.
  7. Scoop batter in 1/3 cup amounts onto the griddle.  I like to shake the skillet to spread the batter a little.  You could also spread it with the back of a spoon.
  8. Cook until edges are beginning to dry and bubbles are forming on top. Turn and cook the other side until the bottom is brown and the cake is slightly firm to the touch, approximately two minutes on each side.
  9. If needed, spread an additional bit of oil between batches.


*Stir the flour, then scoop it into your measuring cup.  When the cup is full, take a knife and slide across the top of the measuring cup to remove any extra flour. Doing this will give an accurate measure and prevent the batter from being too thick.

I prefer the oil over non-stick spray as the lecithin in the spray tends to gum up your pans.