• Ingredients
  • 1/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup cornmeal
  • 2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 egg whites
  • 2 tablespoons plain nonfat yogurt
  • 2 tablespoons skim milk
  • 2 tablespoons water

Directions

  • 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.
  • 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.

Nutritional Information

Amount Per Serving  Calories: 121 | Total Fat: 0.7g | Cholesterol: < 1mg Powered by ESHA Nutrient Database Nutritional Information Multigrain Pancakes Servings Per Recipe: 4 Amount Per Serving Calories: 121

  • Total Fat: 0.7g
  • Cholesterol: < 1mg
  • Sodium: 575mg
  • Total Carbs: 23.4g
  •     Dietary Fiber: 2.1g
  • Protein: 5.5g