Multigrain Pancakes

recipe
A high-carb, low-fat breakfast will give you plenty of energy to hit the slopes without weighing you down like a fat-heavy meal of bacon and eggs.

Yield:

4 servings (serving size: 3 pancakes)

Recipe from

Cooking Light

Nutritional Information

Calories 82
Caloriesfromfat 25 %
Fat 2.3 g
Satfat 0.6 g
Monofat 0.7 g
Polyfat 0.7 g
Protein 3.1 g
Carbohydrate 12.7 g
Fiber 1.1 g
Cholesterol 20 mg
Iron 0.7 mg
Sodium 118 mg
Calcium 75 mg

Ingredients

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

Preparation

Combine first 7 ingredients; stir well. Combine remaining ingredients; stir well. Add to flour mixture, stirring until smooth.

Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup and low-fat granola, if desired.

March 1997
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