Recipe Details
Ingredients
-
¼cupwhole wheat flour
-
¼cupall-purpose flour
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¼cuprolled oats
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¼cupcornmeal
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2teaspoonsgranular no-calorie sucralose sweetener (e.g., Splenda ®)
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1teaspoonbaking powder
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½teaspoonsalt
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½teaspoonbaking soda
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½teaspoonground cinnamon
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2largeegg whites
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2tablespoonsplain nonfat yogurt
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2tablespoonsskim milk
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2tablespoonswater
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cooking spray
Cooking Directions
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Whisk both flours, oats, cornmeal, sweetener, baking powder, salt, baking soda, and cinnamon together in a medium bowl.
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Whisk egg whites, yogurt, milk, and water together in a separate bowl. Pour into the flour mixture and mix until just moistened.
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Spray a skillet with cooking spray and heat over medium heat. Working in batches if necessary, pour about 1/3 cup batter per pancake onto the skillet. Cook until bubbles begin to form in the center, 2 to 4 minutes. Flip and cook until golden brown on the other side, 1 to 2 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories120 | |
| % Daily Value * | |
| Total Fat 1g |
1% |
| Saturated Fat 0g |
1% |
| Cholesterol 0mg |
0% |
| Sodium 575mg |
25% |
| Total Carbohydrate 23g |
8% |
| Dietary Fiber 2g |
8% |
| Total Sugars 1g |
|
| Protein 6g |
11% |
| Vitamin C 0mg |
0% |
| Calcium 80mg |
6% |
| Iron 1mg |
8% |
| Potassium 111mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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