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Cooking Light 9-95 2 ts Baking powder
Carolyn Shaw 8-95 1 1/2 ts Salt
MIX 1 ts Baking soda
1/2 c Regular oats PANCAKES
2 c Flour 1 c Lowfat buttermilk
1/2 c Whole wheat flour 3 tb Vegetable oil
1/2 c Cornmeal 2 Egg whites, lightly beaten
1/4 c Unprocessed wheat bran 1 1/2 c Pancake mix
1/4 c Toasted wheat germ Vegetable cooking spray
1/4 c Sugar
Mix: Place oats in food processor and process until smooth. Add
remaining ingredients; process until smooth. Store in a tightly
sealed container in refrigerator. Makes 4 cups.
Pancakes: Combine buttermilk, oil and egg whites; stir well. Add
pancake mix and stir until smooth. Batter will be slightly thick.
Spoon about 1/4 cup batter onto a hot nonstick griddle or skillet
coated with cooking spray. Turn when covered with bubbles and edges
look cooked. Makes about 10 4″ pancakes.
Per pancake: 121 calories, 3.7 g protein, 4.9 g (36%) fat, 16 g
carb., .1 g fiber, 0 mg chol., .9 mg iron, 203 mg sodium, 56 mg
calcium.
Yields
1 servings
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