Multigrain Pancakes Recipe

Multigrain Pancakes Recipe photo by Taste of Home

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Oats and whole wheat flour make these tasty pancakes extra hearty. Jeri Tirmenstein of Apache Junction, Arizona suggests trying them with applesauce spooned on top.

This recipe is:

Quick

Diabetic Friendly

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Multigrain Pancakes Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup quick-cooking oats
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 1 tablespoon fat-free milk
2 tablespoons egg substitute
2 teaspoons canola oil

Directions

In a large bowl, combine the first six ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Yield: 4 pancakes.

Nutritional Facts 2 pancakes equals 243 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 559 mg sodium, 40 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Originally published as Multigrain Pancakes in Cooking for 2 Winter 2005, p57

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Multigrain Pancakes

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(1-1) of 1 reviews

Reviewed on Jul. 08, 2011 by then5812

I love giving my family healthy alternatives when I can. I doubled the recipe (next time I'll need to triple it) and even my picky 6year old daughter devoured these tastey pancakes!