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Hearty Multi-Grain Buttermilk Pancakes |
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Plan ahead for convenience by doubling this recipe. Make enough for your family, enjoy breakfast, then make the rest of the pancakes. Let cool, wrap in stacks of three in heavy duty plastic wrap, and freeze for up to a month,. When you want a quick breakfast, put each bundle in the microwave on medium-high for forty-five to ninety seconds, or until hot.
Ingredients: 1 cups regular rolled oats, uncooked ?cup whole wheat flour ?cup all-purpose flour ?cup cornmeal 1 tablespoon baking powder ?teaspoon salt 3 egg whites, lightly beaten 2 ?cups nonfat buttermilk 1 tablespoon honey 2 tablespoons canola oil 1 teaspoon vanilla extract vegetable cooking spray
Method: Combine oats, whole wheat flour, all-purpose flour, cornmeal, baking powder, and salt in a large bowl; mix well and set aside. Combine egg whites, buttermilk, honey, oil and vanilla extract; blend well. Make a well in the center of the dry ingredients; gradually pour buttermilk mixture into center, stirring just until dry ingredients are moistened. Cover and let stand at room temperature at least 15 minutes.
Coat a griddle or nonstick skillet with cooking spray; heat over medium heat. Cook pancakes in batches, pouring onto hot griddle. Turn pancakes when top is covered with bubbles and edges look cooked. Serve at room temperature with blue cheese dip.
Per serving (four pancakes): 260 calories, 7 g fat (1g saturated), 3 mg cholesterol, 140 mg Sodium, 10 g protein, 40g carbohydrates
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