Multigrain Pancakes
Adapted from
Unknown
15 servings
| 1 1/4 c unbleached flour | 1/4 tsp salt | ||
| 1/4 c cornmeal | 1/4 c egg whites, slightly beaten | ||
| 1/4 c rolled oats, uncooked | 1 c low-fat buttermilk | ||
| 1/2 c light brown sugar, packed | 1 c fat-free sour cream | ||
| 1 tsp baking soda |
Prepare skillet with cooking spray and heat on medium until hot. In a mixing bowl, combine flour, 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 two minutes, then flip carefully and cook for two minutes more. Repeat with remaining batter.
| Calories | 101 | %CFF | 5 % | |
| Total Fat | 0.6 g | Saturated Fat | 0.3 mg | |
| Protein | 3 g | Cholesterol | 3 g | |
| Carbohydrates | 21 g | Sodium | 133 mg | |
| Sugars | 9 g | Fiber | 0.5 g | |
|
2.0 WW Points | ||||
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Rated by 5 users (5.0)
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