I made Multigrain Pancakes for breakfast, this morning. And they were awesome. But, what is it about the month of January that makes me want to take another look at pancakes? I mean, last January I gave you the Best Buckwheat Pancakes Ever. Now, this?

I think, like most of you, I’m suffering from “Holiday Hangover” – looking back over all the decadent fat and sugar-laden foods we’d consumed over the last couple of months, and saying to myself, “Self, time to get yourself in check.” Don’t worry, I’m sure it’ll pass. But in the meantime, I want pancakes. Light, fluffy, tasty pancakes that have something going for them in the nutrition department. Choices. It’s all about choices, people.

Multigrain Pancakes

Ingredients:

1 cup all purpose flour
1/2 cup oatmeal, ground
1/4 cup buckwheat flour
1/4 cup flax seed meal
2 tsp. baking powder
1/2 tsp. table salt
1 packet Truvía (or 2 tsp. sugar)
2 Tbs. Smart Balance Light Spread (or butter or margarine)
1 1/2 cups plain soy milk (or dairy milk of your choice)
1 large egg

Preparation:

In a large bowl, whisk together all of the dry ingredients (flour through sweetener).

Melt the Smart Balance (or butter) and allow to cool a bit. Measure the soy milk into a 2-cup glass measuring cup, add the egg and whisk together. Add the melted Smart Balance or butter and whisk thoroughly.

Add the wet ingredients to the dry and whisk together until completely combined.

Spray a large frying pan or griddle with cooking spray and heat it until a few drops of water bounce around before evaporating. Pour about 2 tablespoons of batter for each pancake. Turn when the tops develop bubbles and the edges look dry. Cook the second side for about 3 – 4 more minutes, or until brown.

Serve with additional Smart Balance and/or whatever you like. Personally, I think they make a dandy platform for one of my Freakin’ Flamingo Jams. Oh, come on – you would have been disappointed if I hadn’t slipped a plug in there, somewhere! The jam in this photo is a new one I’m working on, Strawberry Mojito. Almost ready for prime time.

Makes about 16, roughly 4-inch pancakes.

Notes:

One more time: I receive no consideration for using Smart Balance Light, or any other brand. I have it in my fridge because we like it and for its stated healthy composition. If you want to use something else, feel free

And, of course, this recipe is easily multiplied to feed a crowd. You can freeze any leftover pancakes with pieces of waxed paper or parchment paper slipped between each one, in a freezer bag, and reheat them from frozen (don’t thaw them) in your oven or toaster oven, whenever you want them!

Mike loved these so much, he instantly began thinking of other uses for them, besides breakfast. Slathered with cold jam, topped with whipped cream and a strawberry, it’s dessert. Leave out the sweetener, make the batter a bit thinner, and cook them at silver dollar size, and you have a savory pancake that’s a perfect base for an appetizer. And then he begged me not to post the recipe!

I love my husband.