Multigrain Pancakes Best Dishes

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Multigrain Pancakes

"Easy, pleasant, and full of complete grain goodness! Top as favored- I like mine with peanut butter and sugar-unfastened syrup. Also, any chopped fruit, nuts, or chocolate chips could be introduced to the batter."

Ingredients :

1/4 cup whole wheat flour
1/four cup all-purpose flour
1/four cup rolled oats
1/four cup cornmeal
2 teaspoons granular no-calorie sucralose sweetener (e.G., Splenda ®)
1/2 teaspoon salt
1 teaspoon baking powder
half teaspoon baking soda
half of teaspoon ground cinnamon
2 egg whites
2 tablespoons undeniable nonfat yogurt
2 tablespoons skim milk
2 tablespoons water

Instructions :

Prep : 10M	Cook : 4M	Ready in : 25M

In a medium bowl, stir together the whole wheat flour, all-motive flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the moist substances into the dry, and blend simply till moistened.
Heat a skillet over medium warmth, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles start to form within the middle, then flip and cook dinner till browned on the opposite side.

Notes :

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