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    Home » Breakfast

    Cinnamon Almond Multigrain Pancakes

    Published: May 2, 2015 · Modified: Oct 15, 2020 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    These Cinnamon Almond Multigrain Pancakes are made with whole wheat flour, rolled oats and light almond milk for a delicious, whole-grain breakfast!

    stack of Cinnamon Almond Multigrain Pancakes with a forkful being takenAlmost a year ago, (time flies!), I mentioned that I had a whole wheat pancake recipe I'd share with you someday. Now, with Mother's Day right around the corner, (time flies!) I figured it's time to make good on my promise.

    These cinnamon almond multigrain pancakes are my just-slightly guilty pleasure, because they're made with whole wheat flour, rolled oats, light almond milk, and yummy brown sugar, in addition to the typical pancake ingredients. I heart these in a big way for a nice weekend breakfast, and I hope you will too.

    stack of Cinnamon Almond Multigrain Pancakes on a plate with a piece cut outI based this recipe off of The Best Homemade Pancakes, which are made with all-purpose flour and feature a delicious kick from almond extract. If you love those (and I know several of you do), you've got to try this multigrain version, which has a nice dose of cinnamon to go along with that fabulous almond flavor.

    My husband, who is a huge fan of the original recipe, finally tasted these, and was genuinely surprised at how much he enjoyed them. See, whole grains can be scrumptious!

    stack of Cinnamon Almond Multigrain Pancakes covered in butter and syrup on a plate with a forkHere are a couple things to keep in mind.

    As I pointed out in Easy Beer Bread, I recommend using white whole wheat flour instead of red whole wheat flour. The white version (which is completely natural) is more mild tasting and produces a texture that's not heavy and dense, like the red variety.

    Also, if using rolled oats instead of quick ones, you have to whisk the batter really well so you don't end up with chunky pancakes (ewww). I stir vigorously with a wire whisk, and it works fine for me.

    But if you're the type of person who has to have completely smooth batter, go ahead and mix all of the ingredients in your blender.

    stack of Cinnamon Almond Multigrain Pancakes covered in butter and syrup with knife and forkIf you've been meaning to incorporate more whole grains (fiber!) in your diet, these cinnamon almond multigrain pancakes are a delicious start. I'd love for someone to make these for me on Mother's Day...

    Enjoy!

    More Pancake Recipes

    If flapjacks are your jam, be sure to check out my other pancake recipes, starting with The Best Pancakes, featuring delicious almond flavor. And, you have to try these Lemon Ricotta Pancakes!

    Wait...there's more...

    • Easy Lemon-Blueberry Pancakes
    • Chocolate Chip Pancakes with Orange Zest
    • Banana Pancakes
    • 31 Pancakes for Breakfast

    (Recipe Source: Cooking with Mamma C)

    stack of Cinnamon Almond Multigrain Pancakes on a plate with a piece cut out

    Cinnamon Almond Multigrain Pancakes

    These Cinnamon Almond Multigrain Pancakes are made with whole wheat flour, rolled oats and light almond milk for a delicious, whole-grain breakfast!
    5 from 2 votes
    Print Pin Rate Save Go to Collections
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 382kcal
    Author: Mamma C

    Ingredients

    • 1 ⅓ cups white whole wheat flour (like King Arthur)
    • ⅔ cup rolled oats
    • 2 tablespoons brown sugar
    • 4 teaspoons baking powder
    • ¾ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 2 cups light almond milk (or use low-fat milk)
    • 2 eggs
    • 4 tablespoons canola oil
    • 2 teaspoons almond extract
    • cooking spray if needed to grease your pan
    US Customary - Metric

    Instructions

    • Place all ingredients in a medium mixing bowl and whisk vigorously with a wire whisk until blended well. (Or, if you prefer, you can place all ingredients in your blender and whirl until your batter is completely smooth.)
    • Heat a skillet or griddle on medium high and grease it if necessary to prevent sticking. When a drop of water sizzles in the pan, it is hot enough to start cooking your pancakes. Using a large serving spoon, scoop some batter into the center of your pan, until your pancake is the desired size.
    • When the top of the pancake forms bubbles and only has a little liquid on top, use a spatula to peek underneath to see if the bottom is browned. If so, flip the pancake and cook it until the other side is browned. Remove the pancake to a platter and loosely cover it with foil as you make the rest of the pancakes. If necessary, grease the pan before making each pancake.
    • Serve the pancakes with butter and maple syrup. Store any leftover batter in the refrigerator for up to three days. (Or you can make all the pancakes and freeze any leftover ones.)

    Nutrition

    Calories: 382kcal | Carbohydrates: 46g | Protein: 10g | Fat: 19g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 636mg | Potassium: 527mg | Fiber: 6g | Sugar: 6g | Vitamin A: 120IU | Calcium: 387mg | Iron: 2.3mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

     

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    Reader Interactions

    Comments

    1. Shelby @ Go Eat and Repeat

      May 07, 2015 at 10:03 pm

      These pancakes look amazing! They would be perfect for Mothers Day!

      Reply
      • Mamma C

        May 08, 2015 at 8:02 am

        Thanks, Shelby! They're so full of flavor and a nice way to eat whole grains.

        Reply
    2. Annie @ ciaochowbambina

      May 06, 2015 at 12:23 pm

      Beyond the health benefits attached to this recipe, the cinnamon-almond flavor has me swooning. Love it, Andrea! Happy Mother's Day, my friend!

      Reply
      • Mamma C

        May 06, 2015 at 1:47 pm

        I love this flavor combo, Annie. Happy Mother's Day!

        Reply
    3. Cheryl "Cheffie Cooks" Wiser

      May 06, 2015 at 11:30 am

      Beautiful pancakes my friend. Happy Mother's Day!!!

      Reply
      • Mamma C

        May 06, 2015 at 1:45 pm

        Thanks, Cheryl. Happy Mother's Day!

        Reply
    4. Denise | Sweet Peas & Saffron

      May 04, 2015 at 11:42 pm

      I just need to get some of this famous white whole wheat flour! Looks like some seriously beautiful pancakes! Happy (early ) Mother's day!

      Reply
      • Mamma C

        May 05, 2015 at 7:49 am

        You should! I store the white whole wheat flour in my freezer to keep it fresh and use it in breads and pizza dough, replacing up to half of the all-purpose flour in those recipes. It brings nice flavor while making food a bit healthier. Happy Mother's Day, Denise!

        Reply

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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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