Cinnamon Multigrain & Yogurt PancakesPrint

INGREDIENTS

• 1 cup (250 mL) quick-cooking rolled oats
• 1/2 cup (125 mL) multigrain hot cereal (uncooked)
• 1-2/3 cups (400 mL) 1% milk
• 3/4 cup (175 mL) whole wheat flour
• 2 tsp (10 mL) baking powder
• 2 tsp (10 mL) ground cinnamon
• 1/4 tsp (1 mL) baking soda
• 1 egg
• 1/2 cup (125 mL) 1% plain yogurt
• 1-1/2 tbsp (22 mL) vegetable oil, divided
• 1 tbsp (15 mL) maple syrup or liquid honey
• 1 tsp (5 mL) vanilla extract

Cinnamon yogurt

• 1/8 tsp (0.5 mL) ground cinnamon
• 1/2 cup (125 mL) 1% plain yogurt
• 1 tbsp (15 mL) maple syrup or honey
• 1/4 tsp (1 mL) vanilla extract
• 1/2 cup (125 mL) fresh fruit, or to taste

DIRECTIONS

1. In a medium bowl, combine multigrain cereal, oats and milk; let soak for 15 minutes.
2. In a large bowl, whisk together flour, baking powder, cinnamon and baking soda.
3. Whisk egg, yogurt, 1 tbsp (15 mL) of the oil, syrup and vanilla into cereal mixture. Pour over flour mixture and stir just until combined. Set aside for about 5 minutes while preparing yogurt.
4. For the Cinnamon yogurt, combine cinnamon, yogurt, syrup and vanilla. Set aside.
5. Heat a large non-stick skillet over medium heat. Brush with a thin layer of remaining oil. Ladle about 1/4 cup (50 mL) batter per pancake into skillet. Cook for 1 to 2 minutes or until bottoms are golden and edges look dry; flip over and cook for 1 to 2 minutes longer or until golden and puffed. Repeat with remaining batter, brushing skillet with oil and adjusting heat as necessary between batches.
6. Serve pancakes with Cinnamon yogurt and fresh fruit.