Four-Grain Fitness Pancakes

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Vary these healthful pancakes with the grains at hand. Toss in some toasted sesame seeds or toasted chopped walnuts, pecans, or almonds for a quick crunchy addition.

Cooking Methodpan-frying



Total Timeunder 30 minutes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationhalal, healthy, kosher, peanut free, soy free, vegetarian

Equipmentelectric mixer

Mealbreakfast, brunch

Taste and Texturechewy, nutty, savory, spiced, sweet

Type of Dishpancakes


  • ½ cup all purpose flour
  • ½ cup whole wheat flour
  • ½ cup rye flour
  • ½ cup barley or buckwheat flour
  • ¼ cup cornmeal
  • ¼ cup toasted wheat germ
  • 2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, separated
  • 1½ cups buttermilk
  • ½ cup milk
  • ¼ cup canola oil, plus extra for greasing
  • 2 tablespoons honey or maple syrup
  • Plain yogurt for topping
  • Fresh sliced nectarines, blueberries, or blackberries, or Sugar-Free Apple Spread for topping


In a bowl, whisk together the flours, cornmeal, wheat germ, baking powder, cardamom, baking soda, and salt. In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, milk, oil, and honey. Pour the buttermilk mixture into the dry ingredients and mix just until combined. Fold in the egg whites.

Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon or pour about ¼ cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven. Bake the remaining batter as directed. Top with yogurt and fruit or Sugar-Free Apple Spread.



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