Multigrain Pancakes

6 Reviews
ADD YOUR REVIEW
Yield:
4 servings (serving size: 3 pancakes)
March 1997
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

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

Step 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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Ratings & Reviews

detailaddict's Review

MBH816
August 20, 2013
I make these when I don't have buttermilk on-hand, mainly because they're featured in my one CL cookbook. The batter is thin even though I use all whole-grain (white wheat) flour, and while the pancakes are heartier than Ihop fluff they are otherwise unsubstantial. And like the other reviewer I've found that the recipe makes 9, not 12. Need to find a better "sweet milk" pancake recipe.

Gracey123's Review

ccasazza
March 26, 2012
The first time I made these I didn't have any plain yogurt so substituted using low-fat flavoured yogurt. We really enjoy finding chunks of peach or strawberry in the pancakes. They are quite light but the recipe definitely doesn't yield 12 pancakes, but more often 8 - 9. It would also be nice if the nutritional values were updated with correct information.

OLObaker's Review

arie91106
September 05, 2011
I used what I had on hand to make these and ended up making the following substitutions: 1/2 cup of brown rice flour for the whole wheat, 1/2 cup of apple sauce for the yogurt and oil, 1 tablespoon of flax meal for half of the cornmeal, and put t.he flour mixture through the food processor to break up the oatmeal (since I only had regular rolled oats and were afraid they wouldn't cook whole.) I used about 1/8 of a cup of batter a pancake and ended up with14 pancakes.

ccasazza's Review

Gracey123
January 26, 2011
These were amazing! I made some substitutions that made it even healthier and it still tasted great. I subbed 6oz of unsweetened apple sauce for the oil and yogurt, and used skim milk. I also added a chopped apple and some cinnamon. So delicious, I may never buy pancake mix again!

arie91106's Review

detailaddict
January 23, 2011
Loved this recipe! Made it with flaxseed instead of cornflower... will be my staple pancake recipe at home from now on. Can anyone tell me if the nutritional facts are accurate.. 3 pancakes for 80 cals and 12g of carbs seems too good to be true.

MBH816's Review

OLObaker
December 12, 2008
I hate to disagree but...1st, recipe only made 9 pancakes, 2nd, the nutritional guide is only for 1 pancake as many have stated, 3rd, we didn't get "fluffy" out of the pancakes. Thought they were heavy. And we are avid pancake eaters! There are many 5 star CL pancakes. Try "Hearty Pancakes" and "Double Coconut Pancakes" if you are looking for something really really great.