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Hearty Multigrain Pancakes

Oats and whole wheat flour make these tasty pancakes extra hearty. Try them with applesauce spooned on top! —Jeri Tirmenstein, Apache Junction, Arizona
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 pancakes


  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup quick-cooking oats
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup plus 1 tablespoon fat-free milk
  • 2 tablespoons egg substitute
  • 2 teaspoons canola oil
  • Optional: Fresh berries, maple syrup and butter


  • In a large bowl, combine the first 6 ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. If desired, serve with optional toppings.
Nutrition Facts
2 each: 243 calories, 6g fat (1g saturated fat), 1mg cholesterol, 559mg sodium, 40g carbohydrate (11g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

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