Multigrain Pancakes

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 120 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 egg whites
• ½ teaspoon ground cinnamon
• 2 tablespoons water
• ¼ cup all-purpose flour
• 2 tablespoons skim milk
• ¼ cup rolled oats
• ¼ cup cornmeal
• ¼ cup whole wheat flour
• 2 tablespoons plain nonfat yogurt
• 2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)

Recipe Instructions

Step 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.

Step 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.