Nutty Multi-grain Recipe

Prepare dry ingredients

In a large bowl whisk together the all-purpose flour, whole wheat flour, ground oats, multigrain cereal, baking powder, baking soda, salt, cinnamon and brown sugar until evenly combined.

Combine wet ingredients

In a separate medium bowl or large measuring cup whisk the eggs, milk, buttermilk (or thinned yogurt), melted butter (or oil) and vanilla until smooth and homogenous.

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until mostly combined; a few small lumps are fine. Avoid overmixing to keep pancakes tender. If the batter seems very thick, add up to 2 tablespoons more milk to reach a pourable but thick consistency (like heavy cream).

Rest batter

Let the batter rest for 5–10 minutes at room temperature to hydrate the oats and multigrain pieces; this improves texture and helps leavening activate.

Toast nuts and seeds (optional but recommended)

Heat a small dry skillet over medium heat. Add walnuts, almonds, pumpkin seeds and sunflower seeds and toast, stirring frequently, 3–5 minutes until fragrant and lightly browned. Remove from heat and let cool slightly. Stir in the flaxseed meal. Reserve about 2 tablespoons of the mix for sprinkling on finished pancakes, and fold the remaining toasted mix into the rested batter gently.

Preheat pan or griddle

Heat a nonstick skillet or griddle over medium heat and lightly grease with a little butter or oil. The surface is ready when a few drops of water sizzle and evaporate on contact.

Spoon batter

For each pancake, pour about 1/4 cup batter onto the hot surface, spacing pancakes to allow spreading. If you like extra nuts on top, sprinkle a pinch of the reserved toasted nut & seed mix onto each pancake immediately after pouring.

Flip and finish

Cook 2–3 minutes until small bubbles form on the surface and edges look set, then flip carefully and cook 1.5–2 minutes more until golden and cooked through. Adjust heat as needed to prevent burning; lower the heat if pancakes brown too quickly.

Keep warm

Transfer finished pancakes to a baking sheet in a 200°F (95°C) oven to keep warm while you cook remaining batter.

Stack pancakes, top with remaining toasted nut & seed mix, fresh berries or banana slices, and a dollop of Greek yogurt or butter. Drizzle with maple syrup or honey to taste. Serve immediately.