Multigrain Pancakes with Canadian Bacon and Maple Syrup
13
Points®
Total time: 34 min • Prep: 10 min • Cook: 24 min • Serves: 6 • Difficulty: Easy
A classic Canadian breakfast: whole grain flapjacks with smoky bacon and real maple syrup.
Ingredients
Whole wheat flour
1 cup(s)
Whole wheat flour
2 tsp(s)
Uncooked rolled oats
½ cup(s)
Uncooked unenriched white cornmeal
½ cup(s)
Baking powder
2 tsp(s)
Table salt
½ tsp(s)
Egg whites
3 serving(s), large
Canola oil
3 tbsp(s)
Maple syrup
⅔ cup(s), divided
Fat-free skim milk
1¾ cup(s)
Uncooked Canadian bacon
6 oz, thinly sliced
Instructions
1
In a large bowl, combine 1 cup and 2 teaspoons of flour, oats, cornmeal, baking powder and salt; mix well and set aside.
2
In another bowl, lightly beat egg white until frothy but not stiff. Add oil, 1/4 cup of maple syrup and milk; mix thoroughly.
3
Pour egg mixture into flour mixture and mix until just combined.
4
Heat a large nonstick skillet over medium heat (or heat a griddle to about 350°F to 375°F). Drop batter by 2 tablespoons onto skillet (or griddle) and cook until bubbles on surface of pancakes start to pop; flip pancakes and finish cooking, about 3 to 4 minutes total. As you finish each batch of pancakes, set them aside in an oven proof bowl in a warm oven (200°F) until ready to serve. Repeat with remaining batter.
5
Warm Canadian bacon slices in skillet (or on griddle).
6
To serve, stack four pancakes on each of 6 plates, top each with 1 ounce of bacon and then drizzle each serving with about 1 tablespoon of syrup.
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