Description
Easy, satisfying, and full of whole grain goodness! Top as desired- I like mine with peanut butter and sugar-free syrup. Also, any chopped fruit, nuts, or chocolate chips could be added to the batter.
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 ®)
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 2 egg whites
- 2 tablespoons plain nonfat yogurt
- 2 tablespoons skim milk
- 2 tablespoons water
Instructions
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4