3/4 c wheat flour 1/2 c unbleached flour 1/4 c cornmeal 1/4 c oatmeal 1/2 c brown sugar
packed 1 tsp baking soda 1/4 tsp salt 2 egg whites :
whipped 1 c buttermilk* -- at room temperature 1 c fat-free sour cream Prepare skillet with cooking spray and heat on medium until hot. In a mixing bowl, combine flours, cornmeal, oatmeal, brown sugar, baking soda, and salt. In another mixing bowl, combine egg whites, buttermilk, and sour cream. Mix dry ingredients with wet ingredients just until moistened. Ladle in the batter, using 3 or more tablespoons per cake. Cook for 2 minutes, then flip carefully and cook for 2 minutes more. Repeat with remaining batter.
Try something different in your breakfast. We have a healthy option which is delicious and filling. Trying making multigrain pancakes.
#Pancakes #TheFoodie
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Multigrain Pancakes for kids | Protein Rich Pancakes breakfast recipe
Multigrain Pancakes for kids | Protein Rich Pancakes breakfast recipe@Mywhitepot