Multigrain Pancakes recipe

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Ingredients

¼ cup whole wheat flour
¼ cup all-purpose flour
¼ cup rolled oats
¼ cup cornmeal
2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
2 egg whites
2 tablespoons plain nonfat yogurt
2 tablespoons skim milk
2 tablespoons water

Nutrition Info

119.8 calories
carbohydrate: 23.2 g
cholesterol: 0.3 mg
fat: 0.7 g
fiber: 2.1 g
protein: 5.5 g
saturatedFat: 0.1 g
servingSize: -
sodium: 574.8 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.

  2. Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.

Recipe Yield

4 servings

Recipe Note

Easy, satisfying, and full of whole grain goodness! Top as desired- I like mine with peanut butter and sugar-free syrup. Also, any chopped fruit, nuts, or chocolate chips could be added to the batter.

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