Recipe for multi-grain pancakes or waffles with berries

Most pancakes and waffles are anything but healthy, but here the weekend treats have been entirely re-imagined. We've slashed the white flour and added whole wheat flour and oats -- try them out!

Preparation time: 20 minutes
Cooking time: 15 to 20 minutes
Serves: 8

Ingredients:

• 500 ml (2 c) low-fat buttermilk
• 45 g (1/2 c) old-fashioned rolled oats
•  85 g (2/3 c) whole wheat flour
• 85 g (2/3 c) all-purpose flour
• 30 g (1/4 c) toasted wheat germ
• 7 ml (1 1/4tsp) baking powder
• 2 ml (1/2 tsp) baking soda
• 1 ml (1/2 tsp) salt
• 5 ml (1 tsp) cinnamon
• 2 large eggs
• 55 g (1/4 c) firmly packed brown sugar
• 15 ml (1 tbsp) canola oil
• 10 ml (2 tsp) vanilla extract
• 250 ml (1 c) maple syrup, warmed
• 225 g (1 1/2 c) sliced strawberries or blueberries

Method:

1. Mix the buttermilk and oats in a small bowl. Let stand for 15 minutes.
2. Whisk the whole wheat flour, all-purpose flour, wheat germ, baking powder, baking soda, salt and cinnamon in a large bowl.
3. Whisk the eggs, sugar, oil and vanilla in a medium bowl. Add the buttermilk mixture. Add this mixture to the flour mixture and mix with a rubber spatula just until flour mixture is moistened.

To cook pancakes: Coat a large nonstick skillet with cooking spray. Heat over medium heat. Spoon about 50 millilitres (1/4 cup) batter for each pancake into the skillet and cook until bottoms are golden and small bubbles start to form on top, about three minutes. Flip the pancakes and cook until browned and cooked through, one to two minutes. (Adjust the heat as necessary for even browning.) Keep the pancakes warm in a 90°C (200°F) oven while you finish cooking the remaining batter.

To cook waffles: Coat a waffle iron with cooking spray. Heat the iron. Spoon in enough of the batter to cover three-quarters of the surface, close the iron and cook until the waffles are crisp and golden brown, four to five minutes. Keep the waffles warm in a 90°C (200°F) oven while you finish cooking the remaining batter.

• Top with maple syrup and strawberries (or blueberries). One serving is two pancakes or waffles. Wrap any leftover pancakes or waffles individually in plastic wrap and refrigerate for up to two days or freeze for up to one month. Reheat in a toaster or toaster oven.

Per serving:

• 292 Calories
• 8 g Protein
• 60 g Carbohydrates
• 3 g Fibre
• 3 g Total Fat
• 1 g Saturated Fat
• 56 mg Cholesterol
• 331 mg Sodium

It's that easy! Now you can make delicious pancakes and waffles that are also healthy. Breakfast just got better!

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