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multi-grain yogurt pancakes

(2 ratings)
Tiny1237 avatar
Recipe by
Roger Hines
@Tiny1237
Phoenix, AZ

I am a diabetic. We are trying to eat healthy,reduce sugar and increase whole grains. This was in a Betty Crocker cookbook as buttermilk pancakes. I changed it to whole wheat, added yogurt to the skim milk,added the cooked cereal and switched Splenda for the sugar. I love pancakes This tastes great. At about 100 calories per 5" pancake I usually limit myself to two.

►
(2 ratings)
yield serving(s)
prep time 25 Min
cook time 20 Min
method Griddle

Ingredients For multi-grain yogurt pancakes

  • 2 c
    whole wheat flour
  • 3 tsp
    baking powder
  • 1 tsp
    baking soda
  • 3 pkg
    splenda (individual)
  • 1 tsp
    salt
  • 1 c
    skim milk
  • 1 c
    fat free unflavored yogurt
  • 2 lg
    eggs
  • 2 Tbsp
    vegetable oil
  • 1 c
    cooked oat meal or other rolled multi-grain cereal (cooled)

How To Make multi-grain yogurt pancakes

  • 1
    In a large bowl mix the 5 dry ingredients. Stir to make sure the baking powder and soda are well incorporated.
  • 2
    In a 4 cup measuring cup or bowl add yogurt, milk, eggs, & oil. Mix well then add to the dry ingredients and stir to mix. It is not necessary for all lumps to disappear.
  • 3
    If your oatmeal is cold you may want to add 1/4 cup of milk to it and mash it with a potato masher. Mix into batter.
  • 4
    On a buttered hot griddle cook the pancakes 5 inch each. (When a drop of water sizzles & bounces when dropped on the surface, the griddle is hot enough.) Cook until little bubbles appear on the first side, then turn. Makes about 16 pancakes.
  • 5
    Serve with your favorite fruit, Diet syrup,or jelly.
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