Multigrain Pancakes made with Whole Grain Cereal
- 1/2 cup dry steel-cut oats or cracked multigrain cereal blend (We use a 6-grain blend from our local Co-op's bulk section)
- 3 cups water
- Multi-grain pancake batter (from 3/4 cup dry pre-made mix, prepared as directed. We use Arrowhead Mills)
- Canola or vegetable oil (spray)
Combine the dry grains with the water in a medium-sized pot. Bring to a boil and simmer, stirring occasionally, until the grains are tender-chewy, about 40 mins. Alternatively, cook the grains in a rice cooker! (Either way, this step can be done the night before or up to a couple days in advance, with the cooked grains stored in an airtight container in the fridge. If prepared in advance, microwave (or otherwise heat) the grains with some additional water and stir to loosen them before adding to the pancake batter.)
Prepare multigrain pancake batter as directed. With oatmeal or multigrain hot cereal in a thick but pourable state, add to the pancake batter, adding water if needed to achieve a slightly-thick pancake batter consistency.
Preheat a non-stick griddle pan over medium heat. Brush or spray lightly with canola or vegetable oil, then spoon the batter onto the pan. When bubbles form, flip the pancakes. When golden brown on both sides, serve with maple syrup or with a spread of all-fruit jam.
Leftover pancakes keep well in the fridge for up to 3 days and can be reheated back on a griddle pan or in the microwave.
*Variation: Should you have leftover cooked brown rice, quinoa, or other grain kickin' around in the fridge, use 1.5 cups of any cooked grain in place of the oatmeal/multigrain cereal. For brown rice and other larger whole grains, we like to dump them on a large cutting board and run our knife across them a few times to cut the whole grains into pieces before incorporating into pancakes.