Yield: 4 servings
|½ cup||Rolled oats (can be toasted|
|First by putting thin layer|
|And baking at 350 degrees|
|For 15-20 minutes, or until|
|1 pack||RapidRise yeast|
|3 tablespoons||Oat bran|
|2 tablespoons||Nonfat dry milk powder|
|¾ cup||Whole wheat flour|
|¼ teaspoon||Baking soda|
|3 tablespoons||Wheat germ|
Mix above ingredients in a large bowl. Heat ingredients below until very warm (125-130 degrees) and stir into the dry mixture.
¾ cup skim milk 2 egg whites ¼ cup dark molasses Let the batter sit for about 20 minutes, or overnight in the refrigerator. You may want to add more milk or water to get them to the consistency you like, depending on whether you're going to turn them into waffles or pancakes. I have varied the dry ingredients radically, depending on what I have around the house. When I don't have molasses, I increase the amount of honey and other liquids. No matter what I do to this recipe, it always seems to turn out great.
I estimate the fat grams per 7" x 7" waffle to be <3 grams, which can vary depending on the grains you use.
Adapted from a recipe for Healthy Pancakes from Morning Food from Cafe Baujolais by Margaret S. Fox and John Bear (1990, Ten Speed Press) .
Kitty Bennett St. Petersburg, FL From: KITTY Kathleen Bennett <bennet@...>. Fatfree Digest [Volume 10 Issue 47], Sept. 24, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@...