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Multigrain Pancakes

Low Calorie Recipe

Multigrain Pancakes made with cornmeal, rolled oats and unbleached flour. Buttermilk makes them tender.

Multigrain Pancakes


1-1/4 cup unbleached flour
1/4 cup cornmeal
1/4 cup rolled uncooked oats
1/2 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 egg whites, slightly beaten
1 cup fat-free buttermilk *
1 cup fat free sour cream

Recipe Directions

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 three or more tablespoons per cake. Cook for two minutes, then flip carefully and cook for two minutes more. Repeat with remaining batter.

Recipe Note

*Fat-Free Buttermilk: Combine 3-teaspoons vinegar with enough skim milk to equal 1-cup; let stand five minutes.

Nutrition Information

Recipe makes 15 servings
Serving size: 1 pancake
Calories: 87; Total Fat: Less than 1g; Carbohydrates: 20g; Protein: 3g; Cholesterol: 2mg; Sodium: 141mg

Percent Calories from Fat:  1-percent