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.
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
Directions:
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.
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.
Preparation time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Servings: 4 – Yield: 4 servings
Nutrition:
Calories:119.8
