Yield: 4 servings
|1½ cup||Multigrain Pancake Mix; (no-tofu)|
|1 tablespoon||Canola oil|
|1¼ cup||Buttermilk; plus|
|¼ cup||Extra buttermilk; to thin|
|Lowfat 1% milk; may be substituted|
1) Place mix in a large bowl. Beat egg lightly with the oil in a small bowl. Add egg mixture and enough buttermilk to the mix to make a creamy batter.
2) Cook pancakes on a lightly oil, nonstick griddle or skillet, turning when buttles appear on the serve.
VEGAN PANCAKE - omit egg and milk and use 2 tablespoons oil and 1+¼ to 1+½ cups apple juice or other liquid.
EACH SERVING: 265 cals, 6g fat: 22% cff estimated by mastercook and kitpath@... 3/99 Veg-Recipes@..., eat-lf@...
Recipe by: Sharon Sassaman Claessens, NO-TOFU VEGETARIAN COOKBOOK Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 15, 1999, converted by MM_Buster v2.0l.