Medium

Multigrain Pancakes

Name: Multigrain Pancakes
Prep time: 25 min
Cook time: 29 min
Total time: 54 min
Yield: 4 servings
Ingredients: 0.25 cups whole wheat flour; 0.25 cups all-purpose flour; 0.25 cups rolled oats; 0.25 cups cornmeal; 2 teaspoons granular no-calorie sucralose sweetener , e.g., Splenda ®; 1 teaspoon baking powder; 0.5 teaspoons salt; 0.5 teaspoons baking soda; 0.5 teaspoons ground cinnamon; 2 large egg whites; 2 tablespoons plain nonfat yogurt; 2 tablespoons skim milk; 2 tablespoons water; cooking spray

Total Time

54 min

25m prep · 29m cook

Servings

4 people

Rating

—

Difficulty

Medium

2 views

🥬 Vegetarian 🥜 Nut-Free ☪️ Halal ✡️ Kosher

I like these multigrain pancakes with peanut butter and sugar-free syrup on top. They're easy to make, satisfying, and full of whole grain goodness! You can add any chopped fruit, nuts, or chocolate chips to the batter if desired.

Nut-Free Breakfast sweet savory umami european greek mediterranean middle eastern region halal kosher sour turkish whole_grains

Ingredients

0.25 cups whole wheat flour
0.25 cups all-purpose flour
0.25 cups rolled oats
0.25 cups cornmeal
2 teaspoons granular no-calorie sucralose sweetener , e.g., Splenda ®
1 teaspoon baking powder
0.5 teaspoons salt
0.5 teaspoons baking soda
0.5 teaspoons ground cinnamon
2 large egg whites
2 tablespoons plain nonfat yogurt
2 tablespoons skim milk
2 tablespoons water
cooking spray

Instructions

1

Whisk both flours, oats, cornmeal, sweetener, baking powder, salt, baking soda, and cinnamon together in a medium bowl.
2

Whisk egg whites, yogurt, milk, and water together in a separate bowl. Pour into the flour mixture and mix until just moistened.
3

Spray a skillet with cooking spray and heat over medium heat. Working in batches if necessary, pour about 1/3 cup batter per pancake onto the skillet. Cook until bubbles begin to form in the center, 2 to 4 minutes. Flip and cook until golden brown on the other side, 1 to 2 minutes.

Nutrition Facts

Per serving

🍳

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