The young and young at heart will like this. who like festival-style goodies! Add some sweetener, honey, fruit filling, strawberries, cherries, or apple pie filling on top.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 pancakes |
Ingredients
- ¼ cup whole wheat flour
- ¼ cup all-purpose flour
- ¼ cup rolled oats
- ¼ cup cornmeal
- 2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 2 large egg whites
- 2 tablespoons plain nonfat yogurt
- 2 tablespoons skim milk
- 2 tablespoons water
- cooking spray
Instructions
- Whisk both flours, oats, cornmeal, sweetener, baking powder, salt, baking soda, and cinnamon together in a medium bowl.
- Whisk egg whites, yogurt, milk, and water together in a separate bowl. Pour into the flour mixture and mix until just moistened.
- Spray a skillet with cooking spray and heat over medium heat. Working in batches if necessary, pour about 1/3 cup batter per pancake onto the skillet. Cook until bubbles begin to form in the center, 2 to 4 minutes. Flip and cook until golden brown on the other side, 1 to 2 minutes.
Nutrition Facts
| Calories | 120 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 0 g |
| Sodium | 575 mg |
| Sugars | 1 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Decent pancake batter, I did make some changes to lower carbs such as substitutions cornmeal and all purpose flour for almond flour and coconut flour. I also increased the milk like other reviewers did to 1/3 cup. I will be using this again as a base.
I have made this recipe many times now. It’s a great base recipe. I have modified it a few times to meet my needs. Mainly for consistency by adding more liquid. Either milk, yogurt or applesauce. I also use honey as a sweetner. My toddler loves them. I serve them up with fruit and yogurt. I also make extra on the weekends and store the rest in the fridge to have during the week.
It was good, but dense. I’d prefer a fluffier pancake, but I guess it is a trade-off for healthier. I swapped out the cornmeal with Great Grains. I ground the oatmeal and Great Grains in my MagicBullet. Used 2 whole eggs, 1/4 C milk, 1/4 C water, and cut Baking powder to 1/2 t, as recommended by others. Made 2-3 servings, depending on your appetite.
I didn’t follow this recipe exactly as written, due to the fact that I don’t like fake food such as artificial sweeteners, and I don’t always have yogurt. Based on other reviews, I used 1 cup buttermilk in place of the yogurt, milk and water combo, and I pre-soaked the mixture of flours, oats and cornmeal for about 15 minutes before proceeding. I used the cinnamon, but will not use it again. I also used 2 tbsp of sugar instead of teaspoons and I used 1 whole egg and 2 tbsp of oil. The flavor was still lacking something, but I will make them again and will add 1/2 tsp more salt and maybe vanilla extract. They did have a nice texture, not gritty at all and were not heavy. The batter was thinner due to the addition of oil, but not so thin that they spread much. I served them with sauteed apples mixed with cinnamon and maple syrup and they were quite good. I think pecans would also add a lot of flavor, will try next time.
I’ve made this twice so far. When I want hearty pancakes, I’ll be making these again.
it tasted good and its better for me . 🙂
I doubled the recipe and made several changes: 1/2 cup all purpose flour, 1/2 cup whole wheat flour, 1/2 cup old fashioned oats, 1/2 cup corn meal, 1/4 cup freshly ground flax seed, 1 cup sour milk, 1tsp salt, 1tsp baking soda, 1tsp cinnamon, 1/2 cup applesauce, 1 ripe banana, 4 tsp sugar, 2 to 4 eggs Fry in canola oil, olive oil, or butter. My family loves these. Top with maple syrup or jam.
I thought it was just what I was looking for! I have a milk allergy so I substituted a Mind milk for the yogurt, milk and water! Turned out very good! Nice and Filling!!!!
I used 0% fat plain Greek yogurt instead of regular yogurt and they turned out fantastic.
I also made some adjustments. I didn’t have baking soda so I only used the recommended baking powder! I also had a lot of rolled oats so I used 1/2 cup of the oats and 1/2 cup of whole wheat flower. I was also out of cinnamon (we just moved) so I substituted nutmeg and it was quite good. I used vanilla soy milk instead of skim and ended up adding more vanilla soy milk to get the consistency a bit thinner. Finally I used one whole egg (organic) rather than the whites. I also put in a fourth of a cup of semi sweet chocolate chips! They were really good pancakes! My husband said they were “so good!” And we didn’t even use syrup!
Very yummy and healthy! A little different texture than what we are used to but that’s ok! I still prefer a big old buttermilk pancake, but these are a great alternative!
Great
Chicken wings
Tasty, but cornmeal does create a drier texture than many may like. We topped ours with a berry blend, and the tart juices were sufficient to counteract the dry feel. Quite yummy.
I read the reviews of the others and was worried that the pancakes would be too dry so I used whole eggs and I also used regular sugar. When I asked my son to try the pancakes, he eats all his pancakes plain he said they were to dry. I eat mine with pecan pumpkin butter, a gift I received in a gift basket. I liked them but like the others I thought they had a bread like taste.
Too much baking soda – not enough acidity to react that out of the equation. 1/4 tsp at most would be so much better. Mix the moist ingredients with the oats and you will see how low this recipe is on moisture. Adding milk and yogurt to the oats, let it sit 10 min or so, then see where the level is at — I had to add in more to even have some moistness to just the oats (so no way to make the flours moist if the oats aren’t even moist!). If you can add in milk to make a moderately wet bowl of the oats, the pancakes will work out much better. I think that I will just skip the baking soda next time to see how it works. Even after cool I could smell the soda.
LOVED IT!
Like other reviewers, I used sugar instead of Splenda and two whole eggs. I substituted almond milk for skim milk and used an extra tablespoon. I also cut down the baking powder to 3/4 of a teaspoon (I always use the aluminum-free type) and I used 1/4 teaspoon of sea salt. They rose up very nicely! They were very filling, my young adult son who can usually eat five or six pancakes could only eat 2 1/2 pancakes. We topped them with organic strawberries and Maine maple syrup! We’ll definitely have this recipe again.
I read through the first six or so reviews and followed the recommendations of decreasing the baking powder to 1/2 teaspoon as well as increased the ww flour to 1/2 cup and eliminated the cornmeal. Also, used regular white sugar 2 tsp., vanilla nonfat yogurt instead of plain. More skim milk and no water plus the whole 2 eggs. Lastly I added 2 tablespoons of Flaxseed to the dry ingredients. Very healthy and tasty recipe. Didn’t make near enough and will try doubling batch next time.
Delicous and hearty, these pancakes make the morning glory. Had no youghurt, so I used cottage cheese instead. Add a lot more milk, and they’ll turn out perfectly!
I cheated a bit with this recipe. I doubled the recipe and got enough pancakes for probably five servings. I didn’t have any cornmeal, so I just used more whole wheat and all-purpose flour. I did what another reviewer did and cut the baking powder in half and that worked out great. I used whole eggs instead of just egg whites and used all milk instead of water. Instead of sweetener, I used about a TB of sugar-free vanilla caramel creamer. I didn’t have any plain yogurt, so I used about half a cup of left-over pumpkin pie filling. The pancakes turned out wonderful!