Photo of Multi-grain pancakes with Canadian bacon and maple syrup by WW

Multi-grain pancakes with Canadian bacon and maple syrup

Total Time
34 min
10 min
24 min
Now this is a hearty breakfast: whole grain flapjacks with smoky bacon and real maple syrup. The pancakes are wholesome, made from a mix of whole-wheat flour, old-fashioned oats, and cornmeal, the latter giving them a slightly grainy texture. To keep the pancakes warm while you finish cooking the rest, place a cooling rack on a rimmed baking sheet (or you can use an ovenproof dish) in a 200°F oven, and place the pancakes on the rack as they come out of the skillet. Canadian bacon is more like ham than traditional bacon and is also leaner than its American counterpart.


Whole wheat flour

1 cup(s)

Whole wheat flour

2 tsp

Uncooked rolled oats

½ cup(s)

Uncooked unenriched white cornmeal

½ cup(s)

Baking powder

2 tsp

Table salt

½ tsp

Egg white(s)

3 large

Canola oil

3 Tbsp

Maple syrup

cup(s), divided

Fat free skim milk

1¾ cup(s)

Uncooked Canadian bacon

6 oz, thinly sliced


  1. In a large bowl, combine all of flour, oats, cornmeal, baking powder, and salt; mix well, and set aside.
  2. In another bowl, lightly beat egg whites until frothy but not stiff. Add oil, 1/4 cup of maple syrup, and milk; mix thoroughly.
  3. Pour egg mixture into flour mixture; 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 dish 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.