Multigrain Pancakes

These are served at Maggie's Bed and Breakfast in Collinsville, Illinois.

Yield: 10 (4-inch) pancakes (serving size: 1 pancake)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 36%
  • Fat: 4.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 2.2g
  • Protein: 3.7g
  • Carbohydrate: 16g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 203mg
  • Calcium: 56mg

Ingredients

  • 1 cup low-fat buttermilk
  • 3 tablespoons vegetable oil
  • 2 egg whites, lightly beaten
  • 1 1/2 cups Multigrain Pancake Mix
  • Vegetable cooking spray

Preparation

  1. Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir until smooth (batter will be slightly thick).
  2. Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
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