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| Multigrain Pancakes Recipes |
- PREP 10 mins
- COOK 15 mins
- READY IN 25 mins
Ingredients
Original recipe makes 4 servings
- 1/4 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup cornmeal
- 2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 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.
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