Multi-Grain Pancakes with Canadian Bacon and Maple Syrup

Total Time
34 min
10 min
24 min
Now this is a breakfast: whole grain flapjacks with smoky bacon and real maple syrup.

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.

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