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Nutrition Facts

Yield: 4 Servings
    • Calories: 249
    • Fat: 6g
    • Saturated fat: 1g
    • Cholesterol: 48mg
    • Sodium: 367mg
    • Carbohydrate: 41g
    • Fiber: 3g
    • Protein: 9g
* nutritional information is based on ingredients listed and serving size, any additions or substitutions to ingredients may alter the recipes nutritional content

Multigrain Pancakes Recipe

Heart Healthy Recipe
This multigrain pancake recipe is a great alternative to a regular pancake recipe for breakfast!

Ingredients

    • 1/2 cup all-purpose flour
    • 1/2 cup whole wheat flour
    • 1/4 cup quick cooking oats
    • 2 tbsp yellow cornmeal
    • 2 tbsp brown sugar
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1 cup skim milk (try skim plus)
    • 1/4 cup plain fat free yogurt (try vanilla)
    • 1 tbsp canola oil
    • 1 large egg, lightly beaten

Preparation

    • Combine all dry ingredients in one bowl, and all wet ingredients in another. Add wet to dry, stirring until smooth. Spoon about 1/4 cup batter onto a hot, non-stick griddle or skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. These pancakes are especially delicious when topped with light vanilla yogurt and mixed berries.
Copyright 2010 ©Baldwin Publishing. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing.
No information provided by Baldwin Publishing in any article or in any Health eCooking® show, video, recipe, article and/or other Health eCooking product or service is a substitute for medical advice or treatment for any medical condition. Baldwin Publishing strongly suggests that you use this information in consultation with your doctor or other health professional. Use or viewing of any Baldwin Publishing article or any Health eCooking® show, video, recipe, article and/or other Health eCooking product or service signifies your understanding and agreement to the disclaimer and terms and conditions stated above.
 
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