MULTIGRAIN PANCAKE MIX RECIPES

MULTIGRAIN PANCAKES RECIPE | ALLRECIPES

Multigrain Pancakes Recipe | Allrecipes image

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.

Provided by 9KATIE9

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 119.8 calories, CarbohydrateContent 23.2 g, CholesterolContent 0.3 mg, FatContent 0.7 g, FiberContent 2.1 g, ProteinContent 5.5 g, SaturatedFatContent 0.1 g, SodiumContent 574.8 mg, SugarContent 1.2 g

MULTIGRAIN PANCAKES RECIPE | MYRECIPES

Multigrain Pancakes Recipe | MyRecipes image

Provided by MyRecipes

Total Time 13 minutes

Prep Time 10 minutes

Cook Time 3 minutes

Yield About 12 pancakes (serving size: 3 pancakes)

Number Of Ingredients 13

Ingredients

¾ cup whole-wheat flour
¼ cup all-purpose flour
½ cup quick-cooking oats
2 tablespoons cornmeal
2 tablespoons packed dark brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup whole milk
¼ cup plain yogurt
1 tablespoon unsalted butter, melted and cooled
1 large egg, lightly beaten
1 teaspoon vanilla extract

Steps:

Preheat oven to 200ºF. In a bowl, whisk together both flours, oats, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk milk, yogurt, butter, egg and vanilla. Stir milk mixture into flour mixture until just combined.
Preheat a large skillet or griddle; mist with cooking spray. Pour batter 1/4 cup at a time, spreading gently. Cook until bubbles form on tops of pancakes and bottoms are light golden, about 2 minutes. Flip pancakes and cook until light golden and cooked through, 1 minute longer. Keep pancakes warm on a plate in oven while cooking remaining flapjacks.

Nutrition Facts : Calories 279 calories, CarbohydrateContent 43 g, CholesterolContent 69 mg, FatContent 8 g, FiberContent 4 g, ProteinContent 10 g, SaturatedFatContent 4 g, SodiumContent 448 mg

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