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Pancakes from a mixture of multi-grain cereals
Delicious and nutritious breakfast is very easy to prepare!
How to cook Pancakes from a mixture of multi-grain cereals
Step 1
8 art. l. pour flakes with warm milk, grind with a blender.
Step 2
Add the rest of the flakes, grind again.
Step 3
Add eggs, sugar, salt and baking powder. Mix.
Step 4
Heat vegetable oil in a pancake pan, put the dough with a tablespoon.
Step 5
Fry on both sides over medium heat until golden brown.
Step 6
There are 18 pancakes in total. Serve with sour cream or yogurt and berries. Enjoy your meal!
Pancakes from a mixture of multi-grain cereals - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute the warm milk with any milk you prefer, such as almond milk, soy milk, or oat milk. Keep in mind that this may slightly alter the taste and texture.
Yes, you can use a sugar alternative like honey, maple syrup, or a sugar-free sweetener. Adjust the amount to your preferred level of sweetness.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2-3 days.
Yes, you can freeze these pancakes. Let them cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag or container. They can be stored in the freezer for up to 2 months. Reheat in a toaster, oven, or microwave.
Besides sour cream, yogurt, and berries, you can also serve these pancakes with maple syrup, jam, chocolate sauce, whipped cream, or fresh fruit like bananas or peaches.
To make this recipe gluten-free, ensure the multi-grain flakes you use are certified gluten-free. Some multi-grain cereals may contain wheat or other gluten-containing grains.
Make sure your pancake pan is properly heated and well-oiled. Use a non-stick pan for best results. You can also use a small amount of butter in addition to the vegetable oil for added flavor and to prevent sticking.
It's best to use the batter immediately after mixing. If you must prepare it ahead of time, store it in the refrigerator for a maximum of 30 minutes, but be aware that the baking powder's effectiveness might decrease, resulting in slightly less fluffy pancakes.
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