Multigrain Pancakes

Happy Father’s Day!
Apparently no Father’s Day would be complete without the all loved flapjack.
Just ask any kid what they’d like to make for a Dad’s Breakfast?


1 cup whole wheat flour
1/3 cup quick-cooking oats
1/3 cup yellow cornmeal
1/3 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups soy milk
1 large banana
4 tablespoons vegetable oil
2 tablespoons maple syrup plus more for serving
1 t vanilla (optional)

Pulse the dry ingredients in food processor.
In a large, pour able measuring cup, mash the banana* well and combine the soy milk, 2 tablespoons of the oil, maple syrup and vanilla to blend.
With the food processor running on low, pour the wet into the dry ingredients; mixing until just blended.
Heat griddle or heavy large skillet over medium heat.
Once flicked water spatters, brush the pan with some of the remaining oil.
Working in batches, evenly space about 1/4 cup batter onto griddle for each pancake.
Cook until golden, about 2 minutes per side, or until batter begins to bubble.
Brush griddle with more oil as needed and repeat.
Serve with syrup, cooked berries.

Makes 16 – 20 pancakes.

*When bananas begin to brown, put them in the freezer. Frozen bananas mash really easily and are perfect for recipes like these. When ready to use, simply defrost the required amount in the microwave for about 30 seconds or leave it to thaw first, while preparing the other ingredients.

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I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: or my portfolio at:

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