multi-grain yogurt pancakes
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.
prep time
25 Min
cook time
20 Min
method
Griddle
yield
about 16 pancakes 5"
Ingredients
- 2 cups whole wheat flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 3 packages splenda (individual)
- 1 teaspoon salt
- 1 cup skim milk
- 1 cup fat free unflavored yogurt
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 cup cooked oat meal or other rolled multi-grain cereal (cooled)
How To Make multi-grain yogurt pancakes
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Step 1In a large bowl mix the 5 dry ingredients. Stir to make sure the baking powder and soda are well incorporated.
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Step 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.
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Step 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.
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Step 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. -
Step 5Serve with your favorite fruit, Diet syrup,or jelly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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