Multi-Grain Pancakes with Canadian Bacon and Maple Syrup
- 1 cup(s) whole wheat flour
- 2 tsp whole wheat flour
- 1/2 cup(s) uncooked rolled oats
- 1/2 cup(s) uncooked unenriched white cornmeal
- 2 tsp baking powder
- 1/2 tsp table salt
- 3 large egg white(s)
- 3 Tbsp canola oil
- 2/3 cup(s) maple syrup, divided
- 1 3/4 cup(s) fat free skim milk
- 6 oz uncooked Canadian bacon, thinly sliced
- In a large bowl, combine all of flour, oats, cornmeal, baking powder and salt; mix well and set aside.
- In another bowl, lightly beat egg whites until frothy but not stiff. Add oil, 1/4 cup of maple syrup and milk; mix thoroughly.
- Pour egg mixture into flour mixture; mix until just combined.
- 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 dish in a warm oven (200°F) until ready to serve. Repeat with remaining batter.
- Warm Canadian bacon slices in skillet (or on griddle).
- 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.