Multigrain Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup all-purpose flour1/2 cup whole-wheat flour1/4 cup quick-cooking oats2 tablespoons yellow cornmeal2 tablespoons brown sugar1 1/2 teaspoons baking powder1/2 teaspoon salt1 cup skim milk1/4 cup plain yogurt (whole)1 tablespoon vegetable oil1 large egg
Combine first 7 ingredients; stir well. Combine remaining ingredients; stir well. Add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup and low-fat granola, if desired.
Makes 4 servings (3 pancakes each).
Number of Servings: 4
Recipe submitted by SparkPeople user MOIRALEIGH.
Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup and low-fat granola, if desired.
Makes 4 servings (3 pancakes each).
Number of Servings: 4
Recipe submitted by SparkPeople user MOIRALEIGH.
Nutritional Info Amount Per Serving
- Calories: 246.7
- Total Fat: 6.2 g
- Cholesterol: 56.3 mg
- Sodium: 583.6 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 3.1 g
- Protein: 8.9 g
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