Multigrain Pancakes

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There's never a bad time for pancakes.  That's why it's important to have a wholesome, healthy recipe on hand - it gives you a great excuse to indulge more often.
These were delicious!  You could make the dry part of the batter and store it - triple the recipe and you'll have it on hand for a while.  This way, you have no excuses :)
I used a little butter on my griddle, but nothing went on top of these babies except fresh peaches.  Yum.

Multigrain Pancakesfrom Weight Watchers
1 cup plus 2 teaspoons whole wheat flour1/2 cup uncooked rolled oats1/2 cup uncooked cornmeal2 teaspoons baking powder1/2 teaspoon salt3 large egg whites3 tablespoons canola oil2/3 cup maple syrup, divided1 3/4 cup skim milk
In a large bowl, combine flour, oats, cornmeal, baking powder and salt.  Mix well, set aside.
In another bowl, beat egg whites until frothy.  Add oil, 1/4 cup syrup and milk.  Mix thoroughly.  Pour into flour mixture and stir until just combined.
Heat griddle and add a dab of butter.  Drop 2 tablespoons of batter per pancake.  Turn once batter is bubbling.  Keep cooked pancakes warm until all are finished.  Serve with fresh fruit on top.
Makes around 25 pancakes.