Yield: 10 Servings
|1 cup||Low-fat buttermilk|
|3 tablespoons||Vegetable oil|
|2||Egg whites; lightly beaten|
|Multigrain Pancake Mix (1-1/2 cups); see below|
|Vegetable cooking spray|
|½ cup||Regular oats|
|2 cups||All-purpose flour|
|½ cup||Whole-wheat flour|
|¼ cup||Unprocessed wheat bran|
|¼ cup||Toasted wheat germ|
|2 teaspoons||Baking powder|
|1 teaspoon||Baking soda|
MULTIGRAIN PANCAKE MIX
Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir until smooth (batter will be slightly thick).
Spoon about ¼ cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 10 (4-inch) pancakes (serving size: 1 pancake).
INSTRUCTIONS FOR Multigrain Pancake Mix: Place oats in food processor, and process until smooth. Add remaining ingredients: process until smooth.
Store in a tightly sealed container in refrigerator. Yield: 4 cups.
NOTES : These are served at Maggie's Bed and Breakfast in Collinsville, Illinois.
Recipe by: Cooking Light, Sept. 1995, page 30 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 07, 1998