Breakfast

Whole Wheat, oatmeal, cornmeal pancakes is for Breakfast.

Whole Wheat, oatmeal, cornmeal pancakes takes 10 minutes to prepare.

Whole Wheat, oatmeal, cornmeal pancakes takes 20 minutes to cook.

Whole Wheat, oatmeal, cornmeal pancakes makes 12 servings.

The ingredients for Whole Wheat, oatmeal, cornmeal pancakes are:

1 1/4 C whole wheat flour
1/2 C cornmeal
1/2 C rolled oats, dry
2 T brown sugar
2 t baking powder
1/2 tsp baking soda
1/4 t salt
1 egg, slightly beaten
1 1/2 T vinegar

Here is how you make Whole Wheat, oatmeal, cornmeal pancakes:

The recipe if modified from the Buttermilk Pancake recipe from the Better Homes and Gardens Cookbook. I always have to use the note to make sour milk because I rarely have buttermilk.Add vinegar to measuring cup then add milk to the 1 1/2 cup line. Let stand about 5 minutes.Mix together dry ingredients. Slightly beat egg and add milk and oil. (It works just as well if you add the unbeaten egg and oil to the milk. just mix well).Add liquid to dry and mix well. Use about 1/2 cup to make pancake. Cook like you cook pancakes.Number of Servings: 12Recipe submitted by SparkPeople user KELARIAS.

The nutritional information for Whole Wheat, oatmeal, cornmeal pancakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 110.2

• Total Fat: 2.2 g
• Cholesterol: 18.3 mg
• Sodium: 206.3 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 2.2 g
• Protein: 4.1 g

The dietary needs meet for Whole Wheat, oatmeal, cornmeal pancakes is Low Fat