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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 155.6
  • Total Fat: 3.6 g
  • Cholesterol: 4.6 mg
  • Sodium: 621.0 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 11.1 g

View full nutritional breakdown of multigrain/protein boosted pancake batter (would-be waffles) calories by ingredient
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multigrain/protein boosted pancake batter (would-be waffles)

Submitted by: RWEBER6352

Introduction

I tried to make multigrain, high protein waffle batter but the waffle iron didn't cooperate, so I made pancakes instead. 4 pancakes per serving; about 4 pancakes per 1/2 cup batter. I tried using vegetable spray, but they stuck so I switched to very light margarine on the pan. If they work in your waffle iron, let me know! I tried to make multigrain, high protein waffle batter but the waffle iron didn't cooperate, so I made pancakes instead. 4 pancakes per serving; about 4 pancakes per 1/2 cup batter. I tried using vegetable spray, but they stuck so I switched to very light margarine on the pan. If they work in your waffle iron, let me know!
Number of Servings: 6

Ingredients

    8 Milton Multi-grain Crackers
    i packet Instant Oatmeal, plain,
    1/4 cup Kashi Go Lean Crunch
    3/4 cup Kellogg's Special K Protein Plus Cereal
    1 TBSP + 1 tsp baking powder

    1 cup Cottage Cheese, Nonfat
    1 6 oz Yoplait Light Fat Free Yogurt, any flavor (berry)
    1/2 Cup 1 Percent Milk ( more if it's too thick)
    1 TBSP Vanilla Extract
    2 TBSP Splenda
    *Egg,chicken, raw white 1 large egg, 2 serving (remove)

Directions

1. place all dry ingredients in food processor or blender bowl; process until ground to flour consistency. Measure 2 cups; reserve any extra dry ingredients for another use

2. Blend or process all remaining (wet) ingredients together.

3. Add dry ingredients to wet in 1/3s, processing to combine between additions. If batter seems to thick, add milk 2 TBSP at a time until batter is desired consistency (thick but pourable)

4. Heat griddle; spray with vegetable spray or use butter/margarine to lightly grease surface of pan.

5. Spoon or ladle batter on to hot pan; turn when cooking side turns golden and bubbles appear on up-side of pancakes. Cook again on flipped side until golden brown and done.
5. Serve with fresh fruit and desired syrup (sugar-free) or sprinkle with cinnamon-Splenda mixture to taste.

Serving Size: 4 3-inch pancakes = one serving

Number of Servings: 6

Recipe submitted by SparkPeople user RWEBER6352.






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