Multi-grain Yogurt Pancakes

Roger Hines


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 votes
about 16 pancakes 5"
25 Min
20 Min


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


1In a large bowl mix the 5 dry ingredients. Stir to make sure the baking powder and soda are well incorporated.
2In 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.
3If 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.
4On 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.
5Serve with your favorite fruit, Diet syrup,or jelly.

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: Southern
Dietary Needs: Vegetarian, Diabetic
Other Tags: For Kids, Healthy