Multigrain Pancakes

Jessica Merchant
  • Yield: 4 servings


1/2cup all-purpose flour
1/2cup whole-wheat flour
1/2cup quick-cooking oats
2tablespoons yellow cornmeal
2tablespoons brown sugar
1 1/2teaspoons baking powder
1/2teaspoon salt
1cup 2 % milk
1/4cup plain fat-free yogurt
1tablespoon vegetable oil
1large egg


  1. Combine first 7 ingredients; stir well. Combine remaining ingredients, stir well.  Add to flour mixture, stirring until smooth.  Spoon about 1/4 cup batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked.  Serve with maple syrup and low fat granola if desired.

Nutritional Info *per serving

  • Calories 276
  • Fat 7g
  • Saturated Fat 2g
  • Cholesterol 58mg
  • Sodium 442mg
  • Carbohydrate 45g
  • Fiber 3g
  • Sugars 11g
  • Protein 10g
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