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Ingredients
- 3 c. pancake flour (I like Krusteaz Whole Wheat and Honey)
- 1/2 c. cornmeal
- 1/2 c. oatmeal
- 1/4 c. oat bran
- 1/4 c. wheat germ
- 1/4 c. Wheatena
- 1 teaspoon baking soda
- 1/2 teaspoon baking pwdr
- 1 teaspoon vanilla
- Nonfat lowfat milk
- 2 large eggs
Directions
- Mix all dry ingredients. Add in sufficient lowfat milk to make batter. Thicker batter makes thicker pancakes. Set aside to rest - half an hour or possibly more if possible.Separate yolks of the large eggs and throw away. Beat egg whites till stiff peaks form. Gently fold into batter after it has rested.
- My griddle is just right at 325 degrees. Bake more slowly than with regular pancakes because of the heavy batter. Batter keeps well in the refrigerator for several days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 2 servings | |
| Calories 396 | |
| Calories from Fat 81 | 20% |
| Total Fat 9.25g | 12% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 1060mg | 44% |
| Potassium 414mg | 12% |
| Total Carbs 64.32g | 17% |
| Dietary Fiber 7.8g | 26% |
| Sugars 1.7g | 1% |
| Protein 17.6g | 28% |
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