Multi-Grain Pancakes with Canadian Bacon & Maple Syrup

Updated 8 months ago

Breakfast in bed is always a nice thing, but a healthy breakfast in bed is even better. Jackie Conn from Weight Watchers is here to show us how to make Mom a breakfast to remember. Whole grain flapjacks with smoky bacon and real maple syrup. Multi-Grain Pancakes with Canadian Bacon and Maple Syrup Weight Watchers Recipe Ingredients 1 cup(s) whole wheat flour 2 tsp whole wheat flour 1/2 cup(s) rolled oats 1/2 cup(s) uncooked cornmeal 2 tsp baking powder 1/2 tsp table salt 3 large egg white(s) 3 Tbsp canola oil 2/3 cup(s) maple syrup, divided 1 3/4 cup(s) fat-free skim milk 6 oz Canadian-style bacon, thinly sliced InstructionsIn 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. Course: breakfast PointsPlus™ Value: 10 Servings: 6 Preparation Time: 10 min Cooking Time: 24 min Level of Difficulty: Easy


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