Multigrain Berry Pancakes
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
You’ll love these fruity whole-grain pancakes. They’re made with white whole-wheat flour and quick-cooking oats for a hearty texture that still manages to feel light and fluffy. Don’t worry about the oats retaining any chew; they basically “melt” into the batter. If all you have on hand is old-fashioned oats, you can use those; you’ll need to pulse them in a food processor first to break them up a bit. Use any combination of berries, or a commit to a single type of berry, for the topping.
Ingredients
Cooking spray
4 spray(s)
White whole wheat flour
¾ cup(s)
Uncooked quick oats
¾ cup(s)
Baking powder
2 tsp
Baking soda
¼ tsp
Table salt
¼ tsp
Fat free skim milk
½ cup(s)
Chobani Zero Sugar Mixed Berry Flavor Nonfat Yogurt (5.3 oz pkg)
2 single serve (5.3 oz) container(s), plus more for optional garnish
Egg
1 item(s), large
Mixed berries
1 cup(s)
Instructions
1
In a large bowl, whisk the flour, oats, baking powder, baking soda, and salt. In a medium bowl, whisk the milk, yogurt, and egg until well blended. Add the yogurt mixture to the flour mixture; stir until just combined.
2
Coat a large nonstick griddle or nonstick skillet with cooking spray. Heat the griddle or skillet over medium heat. Spoon ¼ cup of batter per pancake onto the griddle or skillet. Cook until the tops of the pancakes are dotted with bubbles and bottoms are brown, 3 to 4 minutes. Flip the pancakes over and cook 3 to 4 minutes on the other side, until bottoms are brown. Repeat with the remaining batter to make 12 pancakes total.
3
Top the pancakes with the fruit and a small dollop of yogurt, if using.
4
Serving size: 3 pancakes and about 1/4 cup fruit
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