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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
1/4 cup whole wheat flour |
1/4 cup all-purpose flour |
1/4 cup rolled oats |
1/4 cup cornmeal |
2 teaspoons granular no-calorie sucralose sweetener (e.g., splenda ®) |
1/2 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
2 egg whites |
2 tablespoons plain nonfat yogurt |
2 tablespoons skim milk |
2 tablespoons water |
Directions:
1. 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.
2. 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.
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