Multi-Grain Pancakes with Canadian Bacon and Maple Syrup
- Total Time
Now this is a breakfast: whole grain flapjacks with smoky bacon and real maple syrup.
whole wheat flour1 cup(s)
whole wheat flour2 tsp
uncooked rolled oats½ cup(s)
uncooked unenriched white cornmeal½ cup(s)
baking powder2 tsp
table salt½ tsp
egg white(s)3 large
canola oil3 Tbsp
maple syrup⅔ cup(s), divided
fat free skim milk1 ¾ cup(s)
uncooked Canadian bacon6 oz, 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.