Multigrain Pancakes

Adapted from Unknown

  • 1 1/4 cups unbleached flour
  • 1/4 cup cornmeal
  • 1/4 cup rolled oats, uncooked
  • 1/2 cup light brown sugar, packed
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup egg whites, slightly beaten
  • 1 cup low-fat buttermilk
  • 1 cup light sour cream
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.
Print (No Image)
Posted: 8/25/1997
Rated by 5 users (5.00)
WW Points* : 3.68
15 servings
Nutrition Facts
Servings Per Recipe 15
Amount Per Serving
Calories 200
Calories from Fat 11 (5%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 1g 0%
Sodium 142mg 6%
Potassium 0mg 0%
Total Carbohydrate42g 14%
Dietary Fiber 2g 8%
Sugars 9g
Protein 6g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.