Multigrain Pancakes

Multigrain Pancakes

by Angelina Hubert 2 years ago
4.4 (10)
15 minutes
119.8 kcal
23.2 g carbs
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Description

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
  1. 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. 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.
Nutrition Facts
serving: 4 servings
calories: 119.8 kcal
carbohydrates: 23.2 g
protein: 5.5 g
saturated fat: 0.1 g
cholesterol: 0.3 mg
sodium: 574.8 mg
fiber: 2.1 g
sugar: 1.2 g