Pancake Recipe • 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.

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

Cooking Directions

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. 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

• calories119.8
• carbohydrateContent23.2 g
• cholesterolContent0.3 mg
• fatContent0.7 g
• fiberContent2.1 g
• proteinContent5.5 g
• saturatedFatContent0.1 g
• sodiumContent574.8 mg
• sugarContent1.2 g