Multigrain Pancakes

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

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Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 25%
  • Fat: 2.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.1g
  • Carbohydrate: 12.7g
  • Fiber: 1.1g
  • Cholesterol: 20mg
  • Iron: 0.7mg
  • Sodium: 118mg
  • Calcium: 75mg

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

  1. Combine first 7 ingredients; stir well. Combine remaining ingredients; stir well. Add to flour mixture, stirring until smooth.
  2. 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.
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