Whole Grain Pancakes with Cornmeal

More sharing options

Share on Twitter

4 of 5 (1)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 110.0

Total Fat: 3.4 g
Cholesterol: 38.9 mg
Sodium: 240.4 mg
Total Carbs: 16.0 g
Dietary Fiber: 1.5 g
Protein: 4.7 g

View full nutritional breakdown of Whole Grain Pancakes with Cornmeal calories by ingredient

Introduction

These whole-grain pancakes are a delicious, healthy breakfast. These whole-grain pancakes are a delicious, healthy breakfast.

Number of Servings: 12

Ingredients

1/2 teaspoon salt

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 cup whole-grain flour

1/4 cup cornmeal (you may substitute this for another 1/4 cup of white flour if you prefer)

1/4 cup all-purpose flour

2 tablespoons sugar, honey, or molasses

2 eggs

2 cups Plain Mountain High Yogurt (full-fat)

2 tablespoons melted butter

1/8 - 1/4 cup milk for thinning

Tips

I use sugar instead of honey and will sometimes replace the cornmeal with another 1/4 cup of white flour.

I fit four pancakes in a large cast-iron skillet. They spread a bit, and I need to separate the edges with the spatula, but I get 12 pancakes out of this recipe every time.

Directions

Measure and mix the dry ingredients together, then run through a sifter.

In a separate bowl mix the wet ingredients, then add to the dry, sifted ingredients. Thin batter to taste with milk.

Serving Size: makes 12 pancakes

Number of Servings: 12

Recipe submitted by SparkPeople user JAYGOWEN.