Multigrain Pancakes Recipe

Multigrain Pancakes Recipes

  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins 


Original recipe makes 4 servings

  •  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


  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.
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