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Cinnamon Multigrain & Yogurt Pancakes

4-6 Servings

Preparation Time: 20 min
Cooking Time: 5 min

Hearty grains add substance to pancakes without adding heaviness and will keep you satisfied through the morning. The milk and yogurt keeps them tender and surprisingly fluffy. The Cinnamon Yogurt topping is the perfect complement along with fresh fruit.

Ingredients

1 cup quick-cooking rolled oats 250 ml
1/2 cup multigrain hot cereal (uncooked) 125 ml
1 2/3 cup milk 400 ml
3/4 cup whole wheat flour 175 ml
2 tsp baking powder 10 ml
2 tsp ground cinnamon 10 ml
1/4 tsp each, baking soda and salt 1 ml
1  egg  
1/2 cup plain yogurt 125 ml
1 1/2 tbsp butter, melted, divided (approx.) 22 ml
1 tbsp maple syrup or liquid honey 15 ml
1 tsp vanilla extract 5 ml
  Cinnamon Yogurt  
1/8 tsp ground cinnamon 0.5 ml
1/2 cup plain yogurt 125 ml
1 tbsp maple syrup or honey 15 ml
1/4 tsp vanilla extract 1 ml
  Fresh fruit  
Choose a multigrain hot cereal that contains cracked grains about the size of flax seeds, such as Red River, for the best texture in these pancakes. If grains in your cereal are larger, soak in milk (without adding the oats) for about 30 minutes, then add the oats and soak as directed.
 
When cooking the pancakes, place the first batches on a wire rack and keep warm in a 200°C (100°C) oven while you cook the rest. This will keep them warm while preventing them from getting soggy from being on a plate or baking sheet.

Instructions

Step 1
In a medium bowl, combine multigrain cereal, oats and milk; let soak for 15 minutes.

Step 2
In a large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt.

Step 3
Whisk egg, yogurt, 1 tbsp (15 mL) of the melted butter, syrup and vanilla into cereal mixture. Pour over flour mixture and stir just until combined. Set aside for about 5 minutes while preparing yogurt.

Step 4
For the Cinnamon Yogurt, combine cinnamon, yogurt, syrup and vanilla. Set aside.

Step 5
Heat a large nonstick skillet over medium heat. Brush with a thin layer of remaining butter. Ladle about 1/4 cup (60 mL) batter per pancake into skillet. Cook for 1 to 2 minutes or until bottoms are golden and edges look dry; flip over and cook for 1 to 2 minutes longer or until golden and puffed. Repeat with remaining batter, brushing skillet and adjusting heat as necessary between batches.

Step 6
Serve pancakes with Cinnamon Yogurt and fresh fruit.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per Serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 300
Fat / Lipides 8 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 196 mg
Carbohydrates / Glucides 46 g
Fiber / Fibres 5.9 g
Sugars / Sucres
Protein Protéines 13 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
25 %
Calcium / Calcium
Iron / Fer
Recipe provided by Dairy Farmers of Canada.

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