Ingredients

1 cup(s)  whole wheat flour

2 tspwhole wheat flour

1/2 cup(s)  uncooked 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  uncooked Canadian-style bacon, thinly sliced

Instructions

• 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.