Multigrain Pancakes

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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

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