Multigrain Pancakes

A high-carb, low-fat breakfast will give you plenty of energy to hit the slopes without weighing you down like a fat-heavy meal of bacon and eggs.

Yield: 4 servings (serving size: 3 pancakes)

Ingredients

• 1/2  cup  all-purpose flour
• 1/2  cup  whole-wheat flour
• 1/4  cup  quick-cooking oats
• 2  tablespoons  yellow cornmeal
• 2  tablespoons  brown sugar
• 1 1/2  teaspoons  baking powder
• 1/2  teaspoon  salt
• 1  cup  2% milk
• 1/4  cup  plain fat-free yogurt
• 1  tablespoon  vegetable oil
• 1  large egg

Preparation

Combine first 7 ingredients; stir well. Combine remaining ingredients; stir well. Add to flour mixture, stirring until smooth.

Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup and low-fat granola, if desired.

Nutritional Information

Calories:

82 (25% from fat)

Fat:

2.3g (sat 0.6g,mono 0.7g,poly 0.7g)

Protein:

3.1g

Carbohydrate:

12.7g

Fiber:

1.1g

Cholesterol:

20mg

Iron:

0.7mg

Sodium:

118mg

Calcium:

75mg