Source URL: https://dsm.diabetesselfmanagement.com/recipes/breakfast/golden-multigrain-pancakes/
In a mixing bowl, combine flours, cornmeal, oats, and baking powder. In a separate mixing bowl, combine buttermilk, eggs, honey, and vegetable oil until smooth. Add wet ingredients to dry ingredients, stirring until a smooth batter forms. Spray a griddle or skillet with nonstick cooking spray and heat it over medium heat. To make pancakes, pour 1/4 cup batter for each pancake onto the hot griddle. When bubbles form and pop, flip each pancake over with a spatula and cook the other side for an additional minute. Repeat until all batter is used. Serve immediately.
Yield: 13 pancakes. Serving size: 2 pancakes.
Nutrition Facts Per Serving:
Calories: 260, Carbohydrates: 42 g, Protein: 10 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 314 mg, Fiber: 4 g
Exchanges per serving: 3 starch, 1/2 fat. Carbohydrate choices: 3.
This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.
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