Multigrain Pancakes

01Method

1. 1

   In a medium bowl, combine both types of flour, oats, cornmeal, sweetener, baking powder, salt, baking soda, and cinnamon, whisking until evenly mixed.

2. 2

   In a separate bowl, blend the egg whites, yogurt, milk, and water together. Add the wet mixture to the dry ingredients and stir until just combined — do not overmix.

3. 3

   Lightly coat a skillet with cooking spray and place over medium heat. Pour approximately 1/3 cup of batter per pancake into the pan, working in batches as needed. Cook until bubbles appear across the surface, about 2 to 4 minutes, then flip and continue cooking until the underside is golden, 1 to 2 minutes more.