This is my new go-to pancake recipe. You almost feel virtuous eating these carbs with their nutritious complement of grains (oats and cornmeal) and flax and sesame seeds.
The recipe is based on the banana multigrain pancakes I had at First Watch restaurant, my favorite of the breakfast food restaurant chains. After ordering the pancakes two Saturday mornings in a row, I was taking notes on how to make them when I spied the First Watch, Yeah It’s Fresh cookbook on a countertop. I bought the book and made the pancakes the next morning with a few modifications.
These pancakes are delicious — light, crunchy and healthy. I love them!
2 cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking soda
1 tablespoon baking powder
¼ cup rolled oats
1½ teaspoons cornmeal
1½ teaspoons ground or whole flax seeds
1½ teaspoon sesame seeds
3 eggs, beaten
1¼ cups whole or 2% milk
½ cup butter, melted
Banana, blueberries, or strawberries
In a medium bowl, whisk the dry ingredients together. Set aside.
In a larger mixing bowl, beat eggs and add milk. Set aside.
Melt butter. Set aside
Now you have three containers of ingredients.
Slowly add the dry ingredients to the egg mixture and gently mix on slow speed until blended, maybe 20 seconds. Add the butter and blend briefly until ingredients are thoroughly combined.
Pour ¼ or ½ cup of batter into a preheated, ungreased, pan. Add thick slices of banana (or any fruit) and two tablespoons of granola to each pancake. Smush the add-ins down into the batter a little. Cook on medium heat for about 2 minutes on each side.
If you don’t plan to eat them right away, cook all the batter, cool the pancakes on a wire rack, and store in the refrigerator.
I recommend buying the cookbook and trying the Lemon RicottaPancakes too. They are scrumptious! You can buy the cookbook online here.
Oldest trick in the book …
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