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Fat Free Multigrain Pancakes

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Fat Free Multigrain Pancakes

Fat Free Multigrain Pancakes recipe

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¾ cup whole-wheat flour
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½ cup unbleached all-purpose flour
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¼ cup cornmeal
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¼ cup oatmeal
½ cup brown sugar
packed
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1 teaspoon baking soda
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¼ teaspoon salt
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2 each egg whites
whipped
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1 cup buttermilk
at room temperature
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1 cup sour cream, non-fat

Ingredients

Amount Measure Ingredient Features
177 ml whole-wheat flour
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118 ml unbleached all-purpose flour
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59 ml cornmeal
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59 ml oatmeal
118 ml brown sugar
packed
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5 ml baking soda
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1.3 ml salt
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2 each egg whites
whipped
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237 ml buttermilk
at room temperature
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237 ml sour cream, non-fat

Directions

Prepare skillet with cooking spray and heat on medium until hot.

In a mixing bowl, combine flours, 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 2 minutes, then flip carefully and cook for 2 minutes more.

Repeat with remaining batter.

Serve warm pancakes with fresh fruits, and maple syrup if needed.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 27429% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 377mg 16%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 16%
Sugars g
Protein 19g
Vitamin A 5% Vitamin C 2%
Calcium 15% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
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