Multigrain Pancakes

There's never a bad time for pancakes.  That's why it's important to have a wholesome, healthy recipe on hand - it gives you a great excuse to indulge more often.

These were delicious!  You could make the dry part of the batter and store it - triple the recipe and you'll have it on hand for a while.  This way, you have no excuses :)

I used a little butter on my griddle, but nothing went on top of these babies except fresh peaches.  Yum.

Multigrain Pancakes

from Weight Watchers

1 cup plus 2 teaspoons whole wheat flour

1/2 cup uncooked rolled oats

1/2 cup uncooked cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

3 large egg whites

3 tablespoons canola oil

2/3 cup maple syrup, divided

1 3/4 cup skim milk

In a large bowl, combine flour, oats, cornmeal, baking powder and salt.  Mix well, set aside.

In another bowl, beat egg whites until frothy.  Add oil, 1/4 cup syrup and milk.  Mix thoroughly.  Pour into flour mixture and stir until just combined.

Heat griddle and add a dab of butter.  Drop 2 tablespoons of batter per pancake.  Turn once batter is bubbling.  Keep cooked pancakes warm until all are finished.  Serve with fresh fruit on top.

Makes around 25 pancakes.