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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Three-Grain Flapjacks

Source: dLife

Wheat, oat, and corn pancakes with blueberries or currants.

Nutrition Facts

Makes 18 servings
Amount Per Serving

Calories	101.1

Total Carbs	16.1 g

Dietary Fiber	0.8 g

Sugars	3.7 g

Total Fat	2.7 g

Saturated Fat	0.2 g

Unsaturated Fat	0.8 g

Potassium	0.0 mg

Protein	3.0 g

Sodium	87.3 mg

Dietary Exchanges 2.7 Fat, 0.2 Fruits, 0.1 Milk, 0.1 Other Carbs, 0.7 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup white all purpose flour 0.5
0 1/2 cup yellow cornmeal 2.5
2 1/2 tsp low sodium baking powder 0.5
0 1/2 tsp salt 0.5
0 1/2 cup Oats, rolled, old fashioned 3.0
3 tbsp packed brown sugar 0.25
0 1/4 cup Egg Substitute, Better 'N Eggs, frozen 1.75
1 3/4 cup fat free milk 0.25
0 1/4 cup lowfat plain yogurt 3.0
3 tbsp canola oil 0.5
0 1/2 cup Blueberries, dried 1.0
1 each cooking spray

Directions

Stir together flour, cornmeal, baking powder, and salt in a large bowl.
Combine oats and brown sugar in a blender or food processor. Cover and blend or process until oats are coarsely ground.
Stir oat mixture into flour mixture. Make a well in the center of the flour mixture.
Combine egg product, milk, yogurt, and oil in a medium bowl, and beat with a fork until combined.
Add the egg mixture all at once to the flour mixture, and stir just until moistened (batter should be lumpy and thin). Let stand for 10 minutes to thicken slightly, stirring once or twice. If desired, gently fold in blueberries or currants.
Lightly coat an unheated nonstick griddle or heavy skillet with cooking spray, and then preheat over medium heat.
For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet, and cook over medium heat for 1 1/2 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.