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Mixed Grain Griddlecakes
Hearty and delicious, these Mixed Grain Griddlecakes are sure to fill you up. They're full of nutrients and taste great!
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Servings:
6
5-inch pancakes
Calories:
147
kcal
Author:
Veg Kitchen
Ingredients
½
cup
cornmeal
¼
cup
whole wheat flour
2
tbsp
wheat germ
2
tbsp
soy flour
or garbanzo flour
2
tbsp
flaxseed meal
2½
tsp
baking powder
¼
tsp
salt
1¼
cups
nondairy milk
1
tsp
maple syrup
1
tsp
oil
1
banana
sliced, optional
walnuts
or pecans, for topping; optional
maple syrup
for serving
Instructions
Combine the dry ingredients in a mixing bowl.
Add the soy milk, maple syrup and oil. Stir gently until dry ingredients are completely moistened.
Let stand a few minutes, until the batter absorbs the liquid and thickens.
Stir in the banana—if desired.
Pour batter by generous ¼ cupfuls onto a hot oiled or non-stick griddle.
Cook until the bottom is golden. Turn and cook the other side.
Repeat until all batter is cooked; keep pancakes warm until all are done.
Garnish with a handful of walnuts and pecans, if desired, and serve with maple syrup.
Nutrition
Calories:
147
kcal
|
Carbohydrates:
23
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
300
mg
|
Potassium:
298
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
209
IU
|
Vitamin C:
5
mg
|
Calcium:
183
mg
|
Iron:
1
mg
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