Protein pancakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Unbleached (wheat) Flour |
| ½ | cup | Bran |
| ¼ | cup | Rolled Oats * |
| ¼ | cup | Soy Flour(in health stores) |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Baking Soda |
| 1½ | cup | Milk (or more) |
| 2 | xes | Eggs |
| 3 | tablespoons | Plain Yogurt |
| 2 | tablespoons | Light Sesame Oil |
Directions
* ground in blender, or ¼ c Cornmeal The addition of soy flour or powder to these pancakes boosts the protein content.
Mix the dry ingredients in a bowl. Beat the liquid ingredients (incl 2 T of the oil) together and add them to the dry mixture. Stir to mix well, mashing out the lumps with a wooden spoon. Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly.
You can use water instead of milk after you've added the first 1½ cups of milk. Brush a hot skillet with oil or butter. The skillet should be well greased. Heat the skillet and cook the pancakes on the 1st side over med-hi heat until the surface bubbles; turn and cook briefly on the 2nd side. Transfer to warm plate. Makes 12 pancakes.