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 caloriescarbohydrate: 23.2 gcholesterol: 0.3 mgfat: 0.7 gfiber: 2.1 gprotein: 5.5 gsaturatedFat: 0.1 gservingSize: -sodium: 574.8 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Multigrain Pancakes
Directions
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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.