1 c Low-fat buttermilk
3 tb Vegetable oil
2 Egg whites; lightly beaten
Multigrain Pancake Mix
-(1-1/2 cups); see below
Vegetable cooking spray
-MULTIGRAIN PANCAKE MIX-
1/2 c Regular oats
2 c All-purpose flour
1/2 c Whole-wheat flour
1/2 c Cornmeal
1/4 c Unprocessed wheat bran
1/4 c Toasted wheat germ
1/4 c Sugar
2 ts Baking powder
1 1/2 ts Salt
1 ts Baking soda
Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir
until smooth (batter will be slightly thick).
Spoon about 1/4 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.
Yields
10 Servings
