Preparation time: 25 minutes

Golden multigrain pancakes
3/4 cup whole wheat flour
1 cup all-purpose flour
1/4 cup cornmeal
1/2 cup old-fashioned oats
1 tablespoon baking powder
2 cups reduced-fat buttermilk
2 eggs
1 1/2 tablespoons honey
1 tablespoon vegetable oil
Nonstick cooking spray

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
Carbohydrate: 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.

Source: http://www.diabetesselfmanagement.com