These are our favorite pancakes, which are made much more dense than the
original recipe. Kathleen
* Exported from MasterCook *
Wholesome Pancakes - revised
Recipe By : Everyday Cooking with Dr. Dean Ornish, page 287, revised
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups quick-cooking rolled oats -- (not instant)
2 1/2 cups nonfat milk
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup Egg Beaters® 99% egg substitute
1 teaspoon vanilla extract
MAKES 18 PANCAKES TO SERVE 6
Whole wheat flour gives these pancakes a wholesome, nutty taste, but it
doesn't weigh them down; they are as light as can be. Serve them on
weekend mornings with a shower of fresh fruit or a light brushing of maple
brown syrup.
Preheat an electric griddle or a nonstick frying pan or griddle over
moderate heat. In a medium bowl, combine oats and milk. Stir to blend and
set aside. In a large bowl, combine unbleached flour, whole wheat flour,
sugar, baking powder, salt and cinnamon. Stir to blend well. Add egg
substitute and vanilla to oat mixture; stir to combine. Add wet
ingredients to flour mixture and stir until all ingredients are
moistened. Do not overmix.
Make pancakes, using 1/4 cup batter for each pancake. Turn when bubbles
begin to pop on the surface and underside is browned; continue cooking
until second side is brown. Serve hot.
Serving Size: 3 pancakes. Calories:290 Fat: 2 g Cholesterol: 1.8 mg
Carbohydrate: 54.5 g Protein: 14 g Sodium: 457.0