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Fluffy Four-Grain Pancakes Recipe

Fluffy Four-Grain Pancakes is a popular Continental Breakfast
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Breakfast Recipe
Cuisine :
Continental Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • 1 cup - whole Wheat flour
  • 3/4 cup - whole Wheat pastry flour (can substitute with all-purpose)
  • 1/3 cup - stone-ground cornmeal
  • 1/4 cup - quick-cooking rolled oats
  • 2 tsp - baking powder
  • 3/4 tsp - baking soda
  • 1 tsp - salt
  • 2 tbsp - Sugar
  • 1/2 tsp - cinnamon, ground
  • 1/4 tsp - nutmeg, ground
  • Whisk together all the dry ingredients in a big bowl. Set aside while you get the wet ingredients ready.
  • Wet ingredients:
  • 1.5 cups - soy Milk (feel free to substitute with Almond Milk)
  • 1/2 tsp - Vinegar
  • 4 tbsp - Canola Oil
  • 1/4 cup - maple syrup
  • 6 tbsp - flax powder whisked together with 6 tbsp water
  • How to Make Fluffy Four-Grain Pancakes:

    1. Mix together all the wet ingredients, then add all at once to the dry ingredients.
    2. Mix quickly and in as few strokes as possible, until the dry ingredients are just moistened.
    3. The batter should be lumpy and not smooth.
    4. Overmixing the batter promotes the formation of gluten which would make the pancakes heavy and chewy as opposed to light and fluffy.
    5. The batter will be rather thick but spreadable.
    6. On a hot griddle over medium heat, spread a thin film of canola or other vegetable oil.
    7. Pour about 1/3 cup of the batter into the centre of the griddle.
    8. Give the batter a bit of a nudge with the cup, if needed, to spread it into an approximately four-inch round.
    9. Wait until the sides start looking a little dry and bubbles appear in the centre of the pancake.
    10. Lift the edge carefully and if the underside is golden-brown, flip the pancake.
    11. Cook for about a minute more on this side.
    12. Serve hot with maple syrup or any other topping you love.
    13. Recipe courtesy: Holy Cow Vegan


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