I like these multigrain pancakes with peanut butter and sugar-free syrup on top. They’re easy to make, satisfying, and full of whole grain goodness! You can add any chopped fruit, nuts, or chocolate chips to the batter if desired.
Preparation Details
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4
Ingredients
- ¼ cup whole wheat flour
- ¼ cup all-purpose flour
- ¼ cup rolled oats
- ¼ cup cornmeal
- 2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 2 large egg whites
- 2 tablespoons plain nonfat yogurt
- 2 tablespoons skim milk
- 2 tablespoons water
- cooking spray
Steps
- Whisk both flours, oats, cornmeal, sweetener, baking powder, salt, baking soda, and cinnamon together in a medium bowl.
- Whisk egg whites, yogurt, milk, and water together in a separate bowl. Pour into the flour mixture and mix until just moistened.
- 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.
