Fat Free Multigrain Pancakes
Fat Free Multigrain Pancakes recipe
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
whole-wheat flour
|
|
| ½ | cup |
unbleached all-purpose flour
|
|
| ¼ | cup |
cornmeal
|
|
| ¼ | cup |
oatmeal
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | each |
egg whites
whipped |
*
|
| 1 | cup |
buttermilk
at room temperature |
|
| 1 | cup |
sour cream, non-fat
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
whole-wheat flour
|
|
| 118 | ml |
unbleached all-purpose flour
|
|
| 59 | ml |
cornmeal
|
|
| 59 | ml |
oatmeal
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 2 | each |
egg whites
whipped |
*
|
| 237 | ml |
buttermilk
at room temperature |
|
| 237 | ml |
sour cream, non-fat
|
Directions
Prepare skillet with cooking spray and heat on medium until hot.
In a mixing bowl, combine flours, cornmeal, oatmeal, brown sugar, baking soda, and salt.
In another mixing bowl, combine egg whites, buttermilk, and sour cream.
Mix dry ingredients with wet ingredients just until moistened.
Ladle in the batter, using 3 or more tablespoons per cake.
Cook for 2 minutes, then flip carefully and cook for 2 minutes more.
Repeat with remaining batter.
Serve warm pancakes with fresh fruits, and maple syrup if needed.
