Yield: 26 Servings
Measure | Ingredient |
---|---|
½ cup | Regular oats |
2 cups | All-purpose flour |
½ cup | Whole-wheat flour |
½ cup | Cornmeal |
¼ cup | Unprocessed wheat bran |
¼ cup | Toasted wheat germ |
¼ cup | Sugar |
2 teaspoons | Baking powder |
1½ teaspoon | Salt |
1 teaspoon | Baking soda |
Place oats in food processor, and process until smooth. Add remaining ingredients; process until smooth. Yield: 4 cups.
Per serving: 77 Calories; 1g Fat (6% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 200mg Sodium NOTES : This recipe is featured with MULTIGRAIN PANCAKES, Page 30. Store in a tightly sealed container in refrigerator.
Recipe by: Cooking Light, Sept. 1995, page 30 Posted to MC-Recipe Digest V1 #392 by igor@... on Jan 28, 1997.