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Friday, April 22, 2011

Multi grain Pancakes

Here is the other recipe that I was asked to share. We routinely have breakfast for supper. It's a lot cheaper and for me - syrup with peanut butter on warm pancakes or waffles is comforting. It's an easy cheap meal, why not. I'm thankful Richard is ok with this theory too. :)
This recipe was given to my by my sister in law. She made them one saturday morning for us. They are hearty, but the little bit of cinnamon is so good!!!! I also added some vanilla, just because. :)

Multi Grain Pancakes

Ingredients

  • 1/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup cornmeal
  • 2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 egg whites
  • 2 tablespoons plain nonfat yogurt
  • 2 tablespoons skim milk
  • 2 tablespoons water

Directions

  1. In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
  2. Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.



This picture is not my picture either - it was the one on the recipe thing from Allrecipes.com. They taste way better than they look in this picture. hahahahaha

1 comment:

Trina Mayfield said...

They do sound healthier than the ones I make, but we can't get quite a few of those ingredients here. We have pancakes a lot for supper now because I don't cook breakfasts anymore - now that the kids are gone! Actually, we just had pancakes last night!:-)

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