For Breakfast

Multigrain Pancakes

5 months ago

Cook : 00:15

Ingredients

These are great pancakes, thick and full of much more flavor than regular ones.Try them with the apple topping.

1½  cups  (180  g)  whole  wheat  pastry flour
¼ cup (35 g) cornmeal
¼ cup (20 g) rolled oats
2 tablespoons oat bran
2 tablespoons wheat germ
2  tablespoons  (18  g)  toasted  wheatcereal, such as Wheatena
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon vanilla extract
1½ cups (355 ml) skim milk
2 egg whites

These are great pancakes, thick and full of much more flavor than regular ones.Try them with the apple topping.  1½  cups  (180  g)  whole  wheat  pastry flour ¼ cup (35 g) cornmeal ¼ cup (20 g) rolled oats 2 tablespoons oat bran 2 tablespoons wheat germ 2  tablespoons  (18  g)  toasted  wheatcereal, such as Wheatena 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon vanilla extract 1½ cups (355 ml) skim milk 2 egg whites
Multigrain Pancakes

Mix all dry ingredients. Add milk to makebatter.  Thicker  batter  makes  thickerpancakes. Set aside to rest for a half anhour.  Beat  egg  whites  until  stiff  peaksform. Gently fold into batter after it hasrested. Spoon onto moderate griddle andcook until bubbles break. Turn and cookuntil  done.  Bake  more  slowly  than  withregular  pancakes  because  of  the  heavy batter.

Yield: 6 servings

Each with: 70 g water; 195 calories (6% from
fat,  20%  from  protein,  74%  from  carb);  10  gprotein;  1  g  total  fat;  0  g  saturated  fat;  0  gmonounsaturated fat; 1 g polyunsaturated fat; 37g carb; 5 g fiber; 1 g sugar; 249 mg phosphorus;127 mg calcium; 2 mg iron; 101 mg sodium; 316mg potassium; 154 IU vitamin A; 40 mg vitaminE; 1 mg vitamin C; 1 mg cholesterol