Name: Multigrain Pancakes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Whole wheat flour - ¼ cup; All-purpose flour - ¼ cup; Rolled oats - ¼ cup; Cornmeal - ¼ cup; Granular no-calorie sucralose sweetener (e.g., Splenda ®) - 2 teaspoons; Baking powder - 1 teaspoon; Salt - ½ teaspoon; Baking soda - ½ teaspoon; Ground cinnamon - ½ teaspoon; Egg whites - 2 large; Plain nonfat yogurt - 2 tablespoons; Skim milk - 2 tablespoons; Water - 2 tablespoons; Cooking spray - 2 tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Multigrain Pancakes

1. Whole wheat flour - ¼ cup

2. All-purpose flour - ¼ cup

3. Rolled oats - ¼ cup

4. Cornmeal - ¼ cup

5. Granular no-calorie sucralose sweetener (e.g., Splenda ®) - 2 teaspoons

6. Baking powder - 1 teaspoon

7. Salt - ½ teaspoon

8. Baking soda - ½ teaspoon

9. Ground cinnamon - ½ teaspoon

10. Egg whites - 2 large

11. Plain nonfat yogurt - 2 tablespoons

12. Skim milk - 2 tablespoons

13. Water - 2 tablespoons

14. Cooking spray - 2 tablespoons

How to cook deliciously - Multigrain Pancakes

1. Stage

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

2. Stage

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

3. Stage

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.