Ingredients
- 3/4 c. whole-wheat flour
- 1/2 c. unbleached flour
- 1/4 c. cornmeal
- 1/4 c. quick or possibly rolled oats
- 1/2 c. brown sugar - (packed)
- 1 tsp baking soda
- 1/4 tsp salt
- 2 x egg whites
- 1 c. buttermilk room temperature
- 1 c. fat-free lowfat sour cream
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Low Fat Multigrain Pancakes
Servings: 1
Directions
- In a mixing bowl, combine flours, cornmeal, oats, brown sugar, baking soda, and salt; set aside
- In another mixing bowl, beat egg whites till soft peaks form; gently stir in buttermilk, and lowfat sour cream. Add in flour mix and stir just till batter is moistened.
- Heat greased griddle or possibly skillet over medium heat or possibly to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 c. batter onto warm griddle. Cook pancakes till puffed, bubbly and dry around edges. Turn and cook other sides till golden.
- This recipe yields about 16 (4-inch) pancakes
- Cook's
- Note: You can substitute the buttermilk by placing 1 Tbsp. white vinegar in a glass measure and adding sufficient lowfat milk to equal 1 c.. Let stand for 5 min prior to using.
- Yield: 16 pancakes
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