Multigrain Pancakes Recipe

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	Multigrain Pancakes Recipe This multigrain pancake recipe is a great alternative to a regular pancake recipe for breakfast!
	Forward this page to friends Heart Healthy Recipe Yield: 4 Servings 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 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. Nutrition facts (per serving): Calories: 249; Fat: 6g; Saturated fat: 1g; Cholesterol: 48mg; Sodium: 367mg; Carbohydrate: 41g; Fiber: 3g; Protein: 9g
	Last Reviewed: July 2009

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