Multigrain Pancakes

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. 1

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

2. 2

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

3. 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.