Hearty wholegrain pancakes

Aren’t pancakes just the most perfect, iconic breakfast food? In all their fluffy, cakey, maple syrup soaked glory, they’re pretty wonderful to wake up to. Of course your traditional flapjack encompasses all these wonderful qualities, but is less than stellar from a nutrition perspective. I remember being made pancakes for breakfast on some special weekends growing up, and I also remember how deliciously unsatisfying they were at the same time. Eating a standard portion of pancakes will likely leave you feeling pretty hungry in less than a few hours. You’ve got all the white flour to thank for that. With little fibre and protein, while pancakes may be a yummy and comforting source of carbohydrate necessary for body function and energy, they do little to satisfy our appetite, and lack the power to start your day right with a wide range of nutrients necessary for health.

These pancakes are not your traditional pancakes. Their ingredient list may be long like the one on your favourite box of pre-made mix, but the ingredients that go into these hunger busting bad boys are incomparable. With a ton more fibre, protein, and healthy fats like olive oil, hemp and flax seed, crushing a stack of these guys on a Sunday morning won’t leave your tummy craving more before lunch time. Aside from the added health benefits of all of the different whole grains that are hidden inside each glorious cake comes flavour that you don’t get from plain old white flour flap jacks. That’s right, just a little maple syrup goes a long way on these pancakes, entertaining your tastebuds and reducing your intake of added sugar.

Their wholesome, hearty, nutty flavour can be dressed up with any type of topping you would add to your standard pancake. I tried them two ways: sunbutter and chocolate chip, and fresh fruit with toasted coconut, both adorned with a drizzle of the real deal kind of maple syrup goodness. So on this fine Friday as we head into another wonderful weekend, think about making these stick-to-your-ribs pancakes a part of your weekend breakfast routine. You wont’ regret it!

Stick to Your Ribs Multigrain Pancakes

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1/2 cup cooked quinoa
  • 1/3 cup oats
  • 1 ripe banana
  • 1/4 cup cornmeal
  • 1 egg
  • 3 tbsp. ground flax seed
  • 1/8 cup honey
  • 3 tbsp. hemp seeds
  • 1 cup milk
  • 2 tsp. baking powder
  • 1/8 cup olive oil
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/2 cup flour
  • 1/2 tsp. salt
  • 1/2 cup wheat germ


  1. Place cooked quinoa, banana, egg, milk, honey, olive oil and vanilla in a blender and puree until smooth.
  2. Measure the rest of the dry ingredients into a bowl and mix well until evenly combined.
  3. Add wet blender mixture to dry ingredients and mix just until combined.
  4. Scoop batter onto a skillet on medium-high with some coconut oil or olive oil. The batter will be thick, so you might need to spread it out a little with the back of a spoon, but it will rise and become cakey and fluffly just like the real deal!

2 thoughts on “Hearty wholegrain pancakes

  1. Pingback: Healthy baking hacks | Nutrition Kitchen

  2. Pingback: Sacrifice and the daily grind. | Nutrition Kitchen

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